I LOVE vegetables, and this, to me, is just so beautiful, and FULL of vitamins that are good for you. Because it takes a while to cut up so many different types of vegetables, I make this stir fry in a large batch, that fills my whole wok, so that we can use it for a couple of meals. This recipe will yield about 8 nice size servings of vegetables. The best thing to do is cut all your vegetables up first, and then start cooking them. Here we go……
Step 1- First batch of vegetables to stir fry the first 10 minutes
8 total teaspoons of oil (I mixed extra virgin olive oil and sesame oil, OR, of you are fasting, vegetable and sesame oil)
8 leaves of bok choy, washed, cut in half, white part diced into cubes, green part sliced into smaller pieces
2 medium sweet onions, chopped ( I used vidalia, but you can use whatever sweet onion is available in you area, or just use yellow onions)
4 medium carrots, peeled and sliced in a bias-that means cut sideways (santoku knife is easiest to use, but whatever knife you have available is fine)
4 stalks of celery, sliced into a bias-that means cut sideways (santoku knife is easiest to use, but whatever knife you have available is fine)
2 teaspoons of fresh ginger, peeled, and diced into tiny pieces
4 garlic cloves, chopped
1/2 teaspoon black pepper
Add your oil in your pan, and place on high heat for a few seconds. Next all of your above ingredients. Stir fry for about 10 minutes.
Step 2- Second batch of vegetables to stir fry the next 5 minutes
8 Napa cabbage leaves, washed, cut in half, lengthwise, and sliced into smaller pieces, put this on the side till the end
2 cups broccoli, cut into small pieces, without breaking it
1 cup cauliflower, cut into small pieces, without breaking them
3 green onion stalks, sliced into a bias (sideways)
Next, add the rest of your vegetables listed in step 2. Stir fry for another 5 minutes.
Step 3- Flavoring and thickening your stir fry
2 teaspoons of chicken base or 2 small cubes of chicken bouillon (or 2 teaspoon of vegetable base of vegetable bouillon cubes)
24 teaspoons of soy sauce
3/4 cup COLD water
2 tablespoons of corn starch
Finally, your stir fry will now show that it has a little liquid in the pan from the vegetables, so it is now time to flavor that liquid by adding your chicken base and soy sauce. Mix well. It is now time to finish your stir fry by making your sauce a little thicker, so, to your cold water, add your cornstarch, and mix well (it should look like milk). Reduce your heat (because it will thicken VERY quickly), and add your cornstarch mixture and mix well. Remove from heat, and serve alone as a delicious low carbohydrate vegetarian dish, or with your favorite steamed rice, or a side dish for your seafood, meat, poultry, or wild game, or this can even be added to any chicken broth to create a wonderful vegetable soup. Enjoy, however you wish. Thank you for visiting my recipe blog, and please like my Facebook page, The Grecian New Orleanian.