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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This comes from wok expert, Eleanor Hoh. EatSmartVegetables. These are very interchangeable - depending on your mood for that dish. Ingredients:
12 ounces of your favorite eat smart mixed vegetables (broccoli, carrots and sugar snap peas were used here) |
2 garlic cloves (diced) |
2 slices ginger (shredded) |
1/2 red bell pepper (sliced) |
1 tablespoon tamari |
canola oil |
sherry wine |
chicken bouillon (cube or paste) |
Directions:
1. Heat your wok (except non-stick) on high heat till it just smokes.
2. Squirt 3 circles of canola oil round the sides of your wok.
3. Add 2 diced garlic and 2 slices of shredded ginger to the oil.
4. Add all of your veggies inches
5. If you like veggies less crunchy, add 1 tablespoon of water & cover for 30 seconds.
6. Taste for crunchiness.
7. Add a squirt of tamari to cover veggies, dash of sherry and a pinch of chicken bouillon cube/paste directly into your veggies in the wok while you’re frying.
8. Taste and adjust seasonings.
9. Serve as a side dish with any main course.
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