Rated 5.0 stars by 1 users
Side Dish
Asian
2 - 4 servings
5 minutes
10 minutes
A nice mixture of vegetables quickly stir fried to retain crispness!
3 cups Bok Choy, chopped
1 cup Purple Sno Peas, cleaned & halved
4 oz. Baby Corn, halved
4 oz. Waterchestnuts
1 oz. bamboo shoots
2 tablespoons Organic Ginger Root, peeled & minced
2 tablespoons Stir Fry Sauce of choice
2 tablespoons vegetable oil
Cooked rice, noodles, or Melissa's Cooked Quinoa
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 cooked, hot rice or noodles, or Melissa's Cooked Quinoa.
Successful stir fry requires all ingredients to be measured and cut before beginning to cook so all ingredients remain crisp. Stir fry is the last process just before serving.
Make this a complete meal by adding firm tofu, or substituting rice and noodles with Melissa's cooked Quinoa.
