Here is a quick and easy stir fry vegetable dish. I love wok vegetables. I usually make them several times a week. They are nutritious, require very little fat to cook and are tasty. If you don't want alcohol omit the sake and use lemon juice instead; which is what I use most of the time. The key to stir frying is really high heat and quick cooking so the product does not steam. Make sure you use an oil with a high flash point as well. Peanut oil is best. Good wok cooking can be tough to accomplish on an electric stove top burner. I have 15,000 BTU gas burners on my stove but this is really not hot enough for the best stir frying. A 30,000 BTU wok burner is ideal but most of us don't have one. We do the best with what we have. This dish goes well as a side dish with anything Asian.
- 6 oz shitake mushrooms, stemmed and thinly sliced
- 10 oz baby bok choy, cleaned and cut into chunks
- 14 oz green cabbage, cleaned and cut into chunks
- 3 ea green onions, chopped
- 3 cloves garlic, pressed and creamed
- 2 tbs sake
- 2 tbs peanut oil
- salt/garlic pepper to taste
- Heat wok for the highest heat possible. If you are using an electric burner a flat bottom wok works best. Add peanut oil once the pan is hot.
- Add shitake mushroom and stir fry for about a minute.
- Add baby bok choy and stir fry for another minute.
- Add cabbage/green onions and stir fry for another minute
- Add garlic, sake and salt/pepper taste.
- Stir until thoroughly combined
- Dish is ready for the table
|Amount Per Serving||%DV|
|Serving Size 242g|
|Recipe makes 4 servings|
|Calories from Fat 72||47%|
|Total Fat 8.13g||10%|
|Saturated Fat 1.33g||5%|
|Trans Fat 0.0g|
|Total Carbs 15.78g||4%|
|Dietary Fiber 5.2g||17%|