From Meatless Around the World on Thursday, August 27, 2020
Serves: 4 - 6
Ingredients:
2 tbsp canola oil
1 clove garlic, chopped
6 baby carrots, halved
2 celery stalks, thinly sliced on the bias
½ red bell pepper, julienned
2 cups snow peas, trimmed
6 fresh shiitake mushrooms, trimmed and caps sliced
6 fresh pencil asparagus spears, trimmed and cut in 2-in pieces
1 cup bean sprouts
1 head Baby bok choy, trimmed and sliced
4 leaves Napa cabbage, shredded
4 green onions, thinly sliced on the bias
1 cup fresh Thai basil leaves
Stir-fry sauce (enough for 2 dishes)
1 cup chicken or vegetable stock
2 tbsp soy sauce
2 tsp Shaoxing wine
2 tsp brown sugar
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp oyster sauce
¼ tsp white pepper
¼ tsp salt
Instructions: Combine all sauce ingredients and set aside. Heat oil in a large saute pan or wok, add garlic and stir fry until fragrant. Add carrots, celery, bell pepper and stir fry for 2 minutes. Add the rest of the vegetables, except the green onions and basil leaves and stir fry an additional 2 – 3 minutes. Add green onions and basil leaves. Stir fry until wilted. Serve with rice.
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