Saturday, October 7, 2017

Veggie Stir Fry

This one is just a basic stir-fry. You can use whatever veggies you have on hand. Traditionally served over rice, this time I had it with spaghetti squash instead.

Veggie Stir-Fry

For the sauce: 

1 Tbsp Brown or White Sugar 
3 Tbsp Water
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Rice Vinegar
1/2 Tbsp Corn Starch
1/2 Tbsp Sesame Oil
1-2 Cloves garlic, minced or pressed
2 tsp Fresh grated ginger

2 tsp or so High Heat Oil
Chopped or sliced veggies of choice, for example:
1/2 onion, cut into chunks
1 carrot, sliced on the diagonal
1/2 cup sliced green beans
1/2 cup sliced mushrooms
a few handfuls mung bean sprouts
4 green onions, sliced lengthwise, then into about 2 inch lengths
3 heads baby bok choy, leaves separated but left whole
1 can sliced water chestnuts

Combine the sauce ingredients in a small bowl and set aside.

Heat the oil in a pan or walk over high heat. Add the oil. When the oil is hot add the onions and stir for a minute or two, then add the carrot  and green beans. Cook and stir for about two minutes, then add the mushrooms.  Stir the sauce well, then add it to the wok. Stir for a few minutes until in thickens, then add the sprouts, water chestnuts and bok choy. Cook until the bok choy wilts and serve.

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