This dinner recipe will be fun for you to stirfry(ha) up, and even more fun to eat! This meal can serve about 4 in less than an hour, and it's vegetarian.
Ingredients
1 cup cold water
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon chili paste (optional)
1 tablespoon peanut oil
4 cups bite-size broccoli florets
1 red bell pepper, sliced thin
12 button mushrooms, halved if small or sliced if large
1 tablespoon chopped fresh ginger root
2 garlic cloves, chopped
1 small head coarsely chopped bok choy (about 2 cups chopped)
1 cup snow peas, trimmed
1 bunch scallions, root and 1 inch of green part trimmed
1/2 cup bean sprouts
Directions
1. Whisk the water, soy sauce, cornstarch, rice vinegar, sesame oil, and chili paste (if using) together in a small bowl, and set aside.
2. Heat a large nonstick skillet or a wok over high heat. When the pan is smoking hot, carefully add heat. When the pan is smoking hot, carefully add the peanut oil. Add the broccoli, bell pepper, and mushrooms and cook until the broccoli is bright green, 2 to 4 minutes. Push the vegetable aside to make a clearing in the center of the pan. Add the ginger and garlic then cook until just golden, about 1 minute. Stir in the bok choy and snow peas and cook until they are bright green but still retain some of their crunch, about 2 minutes.
3. Stir the reserved soy sauce mixture to recombine, then pour into the skillet, and bring to a boil. Add the scallions and bean sprouts then cook for one minute longer. Serve.
