Jade left the school in Massachusetts wanting to get into the Zen of meditation, green tea, vegetarianism and Buddha (Buddhism).
The food in the school cantine must have been shocking. Well whatever. I cook vegetables anyway and we don’t all have to be vegetarian 🙂
A vegetable stir fry is an excellent way of emptying the refrigerator of an overabundance of very expensive organic vegetables, bought joylessly in a Wegmans and Callicoon, NY farmers market spending frenzy.
Naturally, I thought of adding chicken broth to the sauce for the vegetables but that might have retarded Jade’s growth towards nirvana or something. I did add black sesame seeds for protein.
Jade, I think unfairly, accused her father of unnecessary, loud chicken crunching and juice dribbling, in order to sway her from the path of righteousness. I wonder how long she will last 😀
Vegetarian Stir Fry
4 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp chili garlic sauce
1 tbsp rice vinegar
1 tsp honey
1 tbsp sherry
2 tbsp peanut oil
1/4 large onion, thinly sliced
2 garlic cloves, slivered
1/2 inch fresh ginger, thinly sliced
2 each, red, yellow and orange, mini bell peppers, sliced
6 mini white turnips, halved and sliced
3 baby bok choy, stems separated from leaves (stems sliced, leaves torn into pieces)
1 summer squash, halved and sliced
Black sesame seeds
Stir the soy sauce, hoisin sauce, garlic sauce, vinegar, honey and sherry together in a small bowl. Set aside.
Heat the oil in a wok and add the onion, garlic, ginger and peppers. Stir fry until the onion is just wilted. Add the turnips and bok choy stems, then continue to stir fry until the turnips are crisp tender. Add the summer squash and stir fry for about 2-3 minutes. Stir in the bok choy leaves.
Pour in the sauce mixture, then stir until the bok choy leaves are just wilted. To serve, sprinkle with black sesame seeds.