- Rating:
- Servings:
- Yields 4 to 6 servings
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
1 tablespoon Canola Oil½ medium Sweet Onion, diced small
2 cloves Peeled Garlic, minced
1 teaspoon Fresh Ginger, minced
1 cup Fresh Mushrooms – sliced thin
½ cup Carrots, sliced on the bias
½ cup Daikon, shredded
1 Red Bell Pepper, diced
2 bunches Gai Lan, washed and trimmed
2 cups Baby Bok Choy, washed and trimmed
½ cup Your Favorite Stir Fry Sauce
Kosher Salt and Freshly Ground Pepper, to taste
Directions
Heat oil in a sauté pan or wok until hot, swirling to coat the sides. Add the onions, salt and pepper and sweat until translucent. Add the garlic and ginger and cook until fragrant, stirring constantly, about 10 seconds. Then add the mushrooms and stir fry until tender. Next add carrots and daikon and stir fry until carrots are slightly tender but still crisp. Add the bell pepper, gai lan, baby bok choy and stir fry sauce and stir fry about 3 minutes just to cook out the bitterness of the gai lan. Adjust seasonings. Serve over steamed rice.
