Date: Sat, 11 Sep 93 21:45:16 PDT
From: Dick Wilmot (dwilmot@holonet.net)
VEGGIE-STIRFRY
Tonight I did fresh veggie stir fry and it was much better. The secret was
a non-fresh thing: frozen ginger root.
Ingredients:
bunch of green onions
grated frozen ginger root (it keeps nicely frozen)
large red (Bell?) pepper
serrano chile
poblano chile
1 white onion
some sage
some cilantro
1 can water chestnuts
about 1.5 pounds fresh green beans
1 pound fresh Zucchini squash (some little ones and a piece of a big one)
a few onces balsamic vinegar
some basil leaf
1 large bok choy
1 large glass of tap water (or bottled if you don't use your tap)
Saute the green onions in balsamic vinegar in a large fry pan until they
start to carmelize (taking the bite out) then smother with chopped (in
large pieces) white onion. While this is smothering, start the wok going
with water in bottom. Add the chiles to the onions in the fry pan. As the wok
begins to boil add veggies by cutting into pieces over the wok then add
the onions and grate the garlic. Add spices. Cover wok on medium heat but
watch it very carefully. Don't let it run dry (using no oil means instant
ruination if the water in the bottom runs out). You want the veggie enzymes
killed but I hate mushy vegetables so you want to stop the processjust
before the veggies aren't crisp.
I applied liberal amounts of Kikkoman Lite soy sauce to my portion.
kwvegan vegan