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We found this recipe on “Yummly” but the original seems to be offline. We were able to find the directions on archive.org.
A few adjustments and substitutions were made. We used celery in place of bock coy, and we happened to have some leftover tofu so that was added as well. Crimini / baby bella mushrooms were used in place of shiitake. In addition we served the stir fry with rice noodles. Coconut oil was used in place of olive oil.
We added a lime and a little bit of olive oil and honey to the sauce as well. Making about double the amount of the original recipe.
It’s also great as leftovers.
- 2 tablespoons extra light olive oil
- 1 medium/large red onion
- 2 cloves garlic
- A sprinkle Himalayan/sea salt
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium carrot
- 5 fresh shiitake mushrooms
- 1 large bok choy
- 2 tablespoons & 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon white cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon tahini paste
- 1 teaspoon molasses
- ⅛ teaspoon ginger powder
- A pinch of red pepper flakes
- Chop the onion in half, then slice into lon1sg, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
- Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
- Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
- Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
- After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.
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