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Vegetable Stir-Fry Serves: 4-6
Ingredients:
2 tablespoons sesame seed oil
1 medium white onion, peeled and sliced
1 teaspoon fresh garlic, chopped
2 carrots, peeled and sliced, ⅛-inch bias
3 stalks celery, rinsed and cut, ½-inch bias
1 red pepper, seeded and sliced into 1-inch strips
1 green pepper, seeded and sliced into 1-inch strips
1 yellow pepper, seeded and sliced into 1-inch strips
2 portobella mushrooms, cut into 1-inch cubes
1 medium green zucchini, thinly sliced
1 cup sliced baby bok choy
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 teaspoon chili akes (optional)
Directions:
1. Using a large frying pan, set PIC to 420˚F and add sesame seed oil
followed by garlic and onions. Cook for 1-2 minutes or until fragrant.
2. Add in carrots and celery and sauté for 2 minutes.
3. Add, in order, peppers, mushrooms, and zucchini. Cook for 3-5 minutes
or until vegetables are bright in color.
4. Add in the bok choy followed by rice vinegar, soy sauce, sesame seeds,
and chili akes. Stir to incorporate.
5. Continue cooking for 6 minutes, stirring frequently.
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