STIR FRY VEGETABLES

This is a recipe you want in your back pocket so you can serve it with meat, tofu, rice, or whatever grain you have the pantry.

ACTIVE TIME: 25 MINUTES | TOTAL TIME: 25 MINUTES | MAKES 4 SERVINGS

EQUIPMENT

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Cutting board
Sharp knife
Measuring spoons
Measuring cup
Skillet or wok
2 mixing bowls

INGREDIENTS

1 cup cold water or chicken stock
2 tablespoons low-sodium soy sauce
1 tablespoon corn starch
1 tablespoon unseasoned rice vinegar
1⁄2 teaspoon toasted sesame oil
1⁄2 to 1 teaspoon Asian chili paste, if you like spicy
1 tablespoon vegetable or canola oil
1 bell pepper (red or green), cut in 1-inch dice
4 cups bite-size pieces of broccoli (about half a head)
2 to 4 mushrooms
2 garlic cloves, peeled and chopped
1 tablespoon chopped fresh ginger root
1 small head bok choy or 2 to 2 1/2 cups chopped fresh or frozen spinach
1 cup snow peas, trimmed
1 bunch scallions, roots and 1 inch of green part trimmed and thrown away, the rest cut into 1-inch pieces
1⁄2 cup bean sprouts

INSTRUCTIONS

  1. Put the water, soy sauce, corn starch, rice vinegar, sesame oil, and chili paste, if using, in a small bowl, mix well and set aside.

  2. Put a large skillet or a wok on the stove, add the oil, and turn the heat to high.

  3. Let the skillet heat for 2 minutes and add the bell pepper, broccoli, and mushrooms and cook until the broccoli is bright green, 2-4 minutes.

  4. Add the garlic and ginger and cook 1 minute.

  5. Add the bok choy (or spinach) and snow peas and cook until the greens are brightly colored but still have some crunch, about 2 minutes.

  6. Add the sauce and bring to a boil.

  7. Add the scallions and bean sprouts and cook 1 minute. Serve right away