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Stir
Fry Vegetabes |
I use a wok and highest heat for this, so the vegies don't get
all wilty. You may need to do this is small bactches to allow rapid
cooking and prevent unintentional steaming.
Possible vegetables to cook alone or in any combination:
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Bean
sprouts
Peas
Snow Peas
Broccoli, florettes
Zucchini, seeded and cut in spears
Leeks, sliced
Cabbage - Bok Choy etc., chopped
Mushrooms-fresh or reconsitituted dry
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Celery,
sliced
Onions, sliced or diced
Carrots (cut small or julienne to allow more rapid cooking)
Baby Corn fresh or canned
Bamboo shoots, canned
Water chestnuts, canned
Tofu, cubed
Bell Pepper, sliced or diced |
Fresh
ginger - about a half inch chunk, peeled and grated
Soy sauce
Peanut oil for frying, just a splash for most veggies.
Marinade cubed tofu in grated fresh ginger and soy sauce while preparing
the other vegetables. It has no flavor of it’s own as far
as I can tell.
Add soy sauce
and ginger to other ingredients to taste during cooking.
The main thing is to not overload the wok or everything will be
too limp and wet. So cook a couple of items at a time and remove
from the wok and combine before serving.
Obviously, cooking the hard vegetables first is best.
Onions, celery, broccoli, carrots and bell pepper, need more time
than canned stuff, tofu, green onions, frozen peas, and squash.
Cook mushrooms separately. Add soy sauce as you go along.
-Marion |
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