Vegetable Stir Fry
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute!
1 red or yellow onion, cut in half, then sliced to form strips
2 small or 1 large green or red pepper
1-2 salad turnips, sliced thin
1 head broccoli or cauliflower, cut into small pieces
1 bunch Asian greens (tatsoi, bok choy, komatsuna), washed well, (stems and ribs removed for komatsuna)
2 Tablespoons high heat oil (e.g. peanut or canola)
3 Tablespoons soy sauce
½ teaspoon sugar
¼ Cup red cooking wine
¾ Cup vegetable broth (or water)
1 Tablespoon corn starch
Heat oil in wok or frying pan. Add onion slices and sauté until soft. Add pepper, turnips, broccoli, greens and cover for 5 minutes, mixing well.
Add cooking wine and vegetable broth to vegetables, and stir until all vegetables soften, and greens have wilted, about 10 minutes.
In a separate bowl, combine soy sauce and sugar. Mix corn starch with 1 Tablespoon cold water and add to sauce, stirring quickly to thicken.
Add soy sauce mixture to vegetables and stir. Let mixture boil down by about half.
Serve over rice or as a side dish.