Stir Fried Veggies #1
- 1 T. peanut oil
- 1/4 lb. Chinese snow peas, cut into 1-inch pieces
- 2 oz. oyster mushrooms, whole or cut in half
- 2 oz. shiitake mushrooms, whole or halved, stems removed
- 2 oz. each red and yellow bell pepper strips, cut into 1-inch pieces
- 1/2 large Japanese eggplant, cut into 6 or 7 slices
- 1/4 medium bok choy, cut into 1-inch chunks
- 5 to 6 broccoli florets
- 5 young asparagus spears, cut into 1 1/2 to 2-inch lengths
- 1/2 c. chicken stock, heated
- 1 T. soy sauce
- Salt
- Freshly ground pepper
- In a wok or large skillet, heat oil. Add all of the vegetables and stir fry over high heat, coating them with oil. Pour in the stock and soy sauce and stir until al dente, about 2 minutes more. Season with salt and pepper to taste, keeping in mind that soy sauce is also salty. Serve immediately. Makes 2 servings.
peanut oil, chinese snow peas, oyster mushrooms, shiitake mushrooms, pepper strips, japanese eggplant, bok choy, broccoli florets, lengths, chicken stock, soy sauce, salt, freshly ground pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=39858 (may not work)