Vegan Stir Fry

Vegan Stir Fry

I love to make stir-fry. It allows me to clean out my refrigerator at the end of the week and mix up all the aging vegetable in my crisper. This recipe can adapt to whatever you have on hand. If you change up the vegetables, remember to cook harder vegetables first (carrots, potatoes, etc).

    Brown rice or Rice noodles or a base of your choice
    ¾ pound fresh broccoli (left in medium sized chunks)
    3 tablespoons each  Sesame oil and Chili Oil
    1 tablespoon ginger root
    ½  cup onion, chopped
    2 green onions, chopped (separate the green and white bits)
    4 carrots, chopped (big bites)
    2-4 cloves garlic, pressed
    4 heads bok choy
    2 tablespoons Tamari
    3/4 tablespoon red pepper flakes
    salt and pepper to taste

Directions:

Prepare the rice according the package directions.

Heat oil in a saucepan. Sauté ginger, onion, green onion (white bits only), broccoli, bok choy, and carrots for 3 minutes. Add the garlic in the last 30 seconds.

Add remaining ingredients and cook for 2-3 minutes. Remove the bok choy, carrots, and broccoli. The pan should have lots of onions, garlic and super tasty liquid. At this point I add the rice and fry the rice in all the yummy goodness.

BEER

I paired this dinner with a nice bottle of Pilsner Urquell