Garlic & Ginger
Stir fry
ingredients
1 tbsp olive oil
2-3 cloves fresh garlic, pressed
1 tbsp fresh ginger, minced
1 tbsp Sambal or chili garlic paste + more to taste, optional
2 tbsp sesame oil
1 head of broccoli, cut into florets
8 oz cremini mushrooms, sliced
2 whole carrots, sliced
2 stalks celery, sliced
3 whole bok choys, cut into 1 inch pieces
for bok choy prepared as photographed, see note in directions.
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sesame seeds, optional
INSTRUCTIONS
In a frying pan or wok, heat olive oil over medium-high heat. Add garlic & ginger to pan, stirring with a spatula to evenly coat in oil.
Once fragrant (~3 minutes), add to pan 1 tbsp of the sesame oil & the chili garlic paste (if using).
Next, time to add the vegetables!
NOTE: to prepare bok choy as photographed, cut the whole bok choy in half length wise. Cook cut side down in another pan, separately from other veg. Leave without flipping for 5-6 minutes, until face is beginning to brown. Add 2-3 tbsp of water to the pan & follow step 5.
Stir fry veggies in the pan, flipping with a spatula every minute or so to prevent burning.
Once the veggies are starting to brown (~3-4 minutes), add water and cover loosely with a large lid to steam-fry. Use caution, this part gets sizzly & steamy! Anything to trap the steam works (I like to use the lid to my largest pot - doesn’t have to be perfect!) Leave to cook loosely covered for 6-7 minutes, until water is evaporated.
Add remaining sesame oil, as well as rice vinegar, soy sauce & chili garlic paste to taste. Stir to combine & cook for ~2 more minutes, until everything really starts to come together & you don’t want to wait any longer. Top with sesame seeds if desired.
YAY FOR VARIETY!
These vegetables are cool, but feel free to get creative! Other veg I like to throw in include: frozen peas, baby corn, edamame, bell peppers, & red cabbage; the more the merrier. Any 2 or 3 of your faves work perfectly!
