VEGETABLE STIR FRY
From the Kitchen of Char, MS
In a large deep pan or wok, add about 4 cups mixed veggies of:
broccoli
carrots
snow peas
water chestnuts
garlic, minced (about 1 TBS)
scallions (all of it except roots)
jicama (a root vegetable that is tan skinned. Can
be cooked or eaten raw. Quite delicious!)
extra firm tofu, cubed
ginger, julienned (about 1 TBS)
Bean sprouts
Bok Choy
Stir fry all except tofu in a small amount of oil for
a few minutes. Add sauce of choice** and tofu and
continue to stir fry until vegetable are tender-crisp.
Do not overcook as the Chinese believe that too many
nutrients are lost in overcooking (I believe as well).
Should still have a slight crunch to the bite.
Serve over plain steamed rice.
**Soy of choice: soy sauce, hoisin sauce, Yoshida sauce,
teriyaki sauce, etc. I use approximately 4 TBS. for 4
cups of veggies. Start with less and taste. Add to your
liking....
** You CAN add a meat/shrimp/chicken and delete the tofu
if that is more to your liking. This recipe varies in
our house SO much depending on availability and desires.
**You can purchase fried Chinese noodles for a topping at
the local grocery store in the ethnic aisle. I have
tried these and actually had an asthma attack but my
family can (and does) eat them. We have not figured out
why I have a reaction to these but I've tried twice
and won't ever again. HINT: You can buy fresh ones at
a Chinese restaurant for about $1 and these are
delicious!! I can eat them. :)
