STIR FRY SUGGESTIONS

Stir-fry is a favorite of mine.  I like the taste of somewhat crunchy veges - and a lot of them.  Stir-fry vegetables taste great on top of thin coleslaw sliced cabbage, or brown rice ( your choice ).    Prep time is longer than cooking time.

Ingredients ( for 2-4 servings )

2 baby Bok Choi 

1 head Napa Cabbage or 1/2 white cabbage 

1 red pepper 

1 medium onion/ or 6 green onions ( preferably with large bulb )

1 stock broccoli

4-6 mushrooms 

8-12 oz protein ( tofu, chicken, fish, steak - etc )

Optional veges :  Chinese peas and Water chestnuts

Slice all of above thinly, about 1/2 inch maximum, and put aside. ( If you use shrimp you can use these whole ).

1 1/2 Tablespoons olive oil

2 Tablespoons Soy Sauce ( read the label for sugar content and salt content )

1/2 teaspoon chili oil

3-4 cloves garlic chopped

Salt to taste ( beware of the soy sauce ).

Use a Teflon Wok and a wooden spoon for cooking.  Remember, the secret to stir-fry is fast cooking so the heat is hot.

Heat the oils, soy sauce, and garlic until very hot. Quickly stir fry the protein. When complete, take out of the wok and put aside. ( Leave juices in the wok as these add flavor ).  Now quickly stir-fry the vegetables.  You want these to remain crunchy so don't overcook.

When the vegetables are done, thrown in the protein that was precooked and quickly stir fry to reheat only.

Remove from heat and serve over brown rice or sliced cabbage.