Go Green Stir Fry – a meal that will leave you wishing there were leftovers

Go Green Stir Fry

Go Green Stir Fry

Hi Stir Fry Fans,

The hubby and I enjoyed this wonderful feast of greens that had us fighting over the left overs.  Problem solved – we both went back for seconds and finished the entire dish.

I purchased most of the greens at Longo’s but admittedly, I thought they were organic as they were in the organic section BUT my mistake, they just placed the Asian stir fry ingredients right next to the organic section.  No wonder they were so cheap.  I stocked up on the bags of greens and we will be eating bok choy and Asian greens for a few more nights with no complaints.

I hope you enjoy the recipe and have enough left over for seconds or lunch the next day. Detailed photos below recipe.

Go Green Stir Fry

Ingredients

  • 1/3 red onion – diced
  • 1 cup brown button mushrooms – diced
  • 1 cup of Oyster mushrooms – diced
  • 4 stems Chinese Broccoli – chopped
  • 1 mid sized bok choy – chopped
  • 1 mid sized napa cabbage – chopped
  • 1/4 green pepper – diced
  • 1/2 cup almonds – chopped
  • 2 tbsp gluten-free tamari (organic)
  • 2 tbsp apple cider vinegar (organic)
  • 3 tbsp roasted sesame oil (organic)
  • Black sesame seeds – raw or roasted for sprinkling on top

Directions

  1. Get your wok out (or a large frying pan with lid).
  2. Cut up your veggies on a cutting board ready to add to the wok as this is a super fast recipe to make.
  3. Dice your onion and mushrooms and add to bowl to clear off the cutting board to make room for the rest of the chopping you are about to do.
  4. Chop up the Chinese broccoli, bok choy, napa cabbage and green pepper.
  5. Heat your wok on high, when hot, add onions and mushrooms, turn heat down and stir quickly (no oil needed if wok/pan is hot).
  6. When the onions have changed colour and the mushrooms are reduced in size (but not burnt) transfer them back to the bowl you just had them in.
  7. Add the Chinese broccoli, bok choy, napa cabbage and green pepper to the wok and combine.
  8. Put lid on wok/pan for two minutes to steam the greens.
  9. In a small bowl, combine the 2 tbsp gluten-free tamari, 2 tbsp apple cider vinegar, 3 tbsp roasted sesame oil to make a sauce.
  10. Open wok/pan lid, add back the onions and mushrooms and combine.
  11. Add in 4 tbsp of the sauce and combine.
  12. Put lid back on for two minutes.
  13. Taste your stir fry and if you think you need more sauce, add one tablespoon at a time (your greens will vary in size so the amount of sauce may need to be adjusted depending on what you bought).
  14. Chop the almonds.
  15. Open the lid, add the almonds.
  16. Take off heat and let stand one minute.
  17. Serve onto individual plates.
  18. Sprinkle with black sesame seeds.
  19. Enjoy.

Tips

  • Can’t find black sesame seeds – just use white sesame seeds.
  • You can purchase organic sauces at most organic stores – I got mine at Organic Garage and Food Basics.
  • Be sure to check your tamari to ensure it is gluten-free.
  • This serves three people, four if you add a serving of rice or two if you are crazy about veggies like we are.

May you enjoy your greens and take delight in going for seconds.

To maxing out on green veggies,

Jo-Ann Blondin, your 9CupChallenge partner

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