Stir Fry Vegetables

Hokan

¼ cup stir fry oil

1 tsp. sesame oil

1 large onion, sliced

8 oz. sliced water chestnuts, drained

8 oz. bamboo shoots, drained

15 oz. whole straw mushrooms, drained

1 cup broccoli, cut

1 head Chinese cabbage, cut small

3 pieces of ginger in brine, minced

¼ cup light soy sauce

Gotta love a Napa cabbage.

Heat Oils in large wok or skillet. Add onion. When transparent add balance of Vegetables and Ginger with constant stirring. 

I was only able to fit about half the cabbage. If you have a wok, seriously use it instead of a frying pan.

When crisp but tender, add Soy Sauce, stir and serve. (Precooked chicken, meat or shrimp can be added, if desired.)

I had to substitute fresh ginger for the pickled kind and buttom mushrooms for straw mushrooms.

Served with some store-bought fried rice!

My Rating: 4/5 "Loved the combination of flavors! The soy and sesame oil unify everything really well, but all the veggies retain something of their own identity too. It's the same principle as food course American Chinese food, but this version tastes much better. And they're so filling I was able to make lunches out of the leftovers even without the rice!"