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Vegetable Stir Fry
By Chef Chris Faulkner


3 cups Bok Choy chopped
1 cup Sno Peas cleaned & halved
4 oz. Baby Corn halved
4 oz. Waterchestnuts
1 oz. Bamboo Shoots
2 tablespoons Ginger Root peeled & minced
2 tablespoons Good Life Food Organic Stir Fry Sauces (use Ginger Soy or your favorite stir fry sauce)
2 tablespoons Vegetable Oil


Heat a wok over high heat until hot. Add oil, then vegetables.

Stir-fry until vegetables are crisp-tender. Add stir-fry sauce to vegetables and combine. Serve over rice or noodles.