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Stir-Fried Vegetables

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Submitted by: k henry

 

Vegetable stir fry made from colorful chopped vegetables such as bok choy, broccoli, snow peas, and yellow squash.
 

Ingredients

  • 2 Tbsp. canola oil
  • 6 cups coarsely chopped vegetables (such as baby bok choy, broccoli, snow peas, celery, onion, yellow squash)
  • 5 to 10 dashes of soy sauce
  • Juice from 1 lemon
  • 1 tsp. toasted sesame oil
  • A few drops of chili oil or 1/2 tsp. hot red pepper flakes

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Method

Place a wok or large frying pan over high heat. Add a little canola oil. Add the vegetables in small batches and cook quickly so the wok stays hot. As each batch is cooked, reserve vegetables on a platter until all are cooked (they should be just tender when poked with a fork, but not soggy). Put all vegetables back into the work or frying pan and add the soy sauce, lemon juice, sesame oil, and chili oil or red pepper flakes.

 

Notes: Serve vegetable over brown rice.

 

Number of Servings: 4

 

Submitted by: k henry ()

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