Janet's Stir Fry
3 cloves garlic,
minced
1/2" slice fresh ginger, minced, or 1 tsp. dried ginger
3-4 scallions, white part chopped & green part in 2" lengths, divided
One large onion cut in half vertically & then into very narrow wedges
One head of bok choy, washed, ends trimmed, divided into 2 piles:
all the white part, wide outer ones slit down the middle, all cut into
3" lengths
all the leaves, stacked & cut in 4 vertically & half horizontally
2 cups broccoli florets (slightly steamed) or string beans or combination
of both
1 package fresh spinach (optional)
mushrooms, sliced or whole (optional)
1/4 cup veggie broth (Pacific Organic or Imagine Organic are legal)
Using a large wok, or a very large frying pan--get the wok very hot--throw in
the aromatics: garlic, ginger, white part of the scallions, & onion.
Stir fry for a few minutes until aroma develops and onion begins to become
translucent. Add white part of bok choy and broccoli and/or string beans.
Continue stirring over very hot heat. Add mushrooms now if you are using them.
When the white part of the bok choy gets a little softer, turn heat down a bit,
cover with the bok choy greens (and the spinach if you are using the spinach).
Pour vegetable broth over the vegetables. Cover wok or pan, turn off heat , and
let steam for about five minutes. Open up and mix it up and divide it into
plastic containers.
Notes:
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If you weigh all the veggies and you have, say, 5 lbs, you can then divide the finished stir-fry into 10 containers and each one would be 1/2 lb of your daily veggie allowance.
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Once you do this recipe you can substitute other veggies for the broccoli, string beans, even the bok choy. Just stick to the aromatics first, then the thicker veggies, and last the leaves.