Kat Jones + photo

Kat Jones

Nov 3
1 min read
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Vegetarian Stir Fry

by Jim Livengood, NJ

  • 3 stalks bok choi, leaves included
  • diced head of broccoli, cut into florets
  • 8-10 oz. mushrooms
  • sliced large onion, diced
  • 2 cloves garlic, smashed
  • 2 cups or so of snow peas or snap peas
  • 1/2 can sliced water chestnuts
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup sherry or dry white wine
  • 1/4 cup extra virgin olive oil
  • brown sugar to taste (around 1/2 cup)
  • few drops toasted sesame oil
  • olive oil roue.
Directions: Take wine and soy sauce and combine. Add brown sugar. Set aside. Heat oil in wok or large frying pan and saute vegetables, starting with onion. Stir-fry for a few minutes. Add wine-soy sauce-brown sugar mixture and cover wok, stirring every few minutes. Meanwhile, prepare roue by taking 1/4 cup of olive oil, microwaving until hot and stirring in flour or cornstarch until it is thick. When broccoli is done to your liking, add just enough roue to thicken. Remove from heat and add sesame oil. Serve over brown or white rice.

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