4 c bok choy or mixed stir-fry vegetables, sliced
½ c carrots or red pepper, sliced (adds nice color)
½ c Chinese garlic chives, sliced
1 c fresh shitake mushrooms (optional)
1 T each of 3 G’s (ginger, garlic, green onions), minced/chopped
1 T vegetable oil
1 T soy sauce*
2 T vegetarian mushroom sauce*
½ t sesame oil
Dash of white pepper
*“White Stir-Fry” (also gluten-free): Omit soy sauce and mushroom sauce and substitute salt to taste.
Stir fry 3 Gs in oil first. Add greens with seasonings, stir fry for one minute. Serve immediately.
Slice raw meat and marinate/mix in bowl with 1 T soy sauce, ¼ t garlic powder, ¼ t black pepper, while you cut your vegetables. Heat oil and stir fry until done. Set aside. Wipe out pan and heat 1 T oil. Saute 3 Gs, stir fry, season veggies for 1 minute. Add in meat, toss and serve immediately with rice.