This fast ,nutrritios and above all delicious stir fry is so versitile you can practically use any combination of vegetables you choose. But ,I love Martin Yan’s combination here with Asparagus,Bok Choy,and Chard.
serves 4
1/3 lb asparagus
1/3 lb chard
1/3 lb bok choy
2 tablespoons cooking oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1/2 teaspoon salt
2 tablespoons water
1 tablespoon wine
2-3 vegetarian flavored oyster sauce
1/2 teaspoon sesame oil
Wash and trim the asparagus,chard, and bok choy.. Place a wok over high heat until hot. Add 2 tablespoons cooking oil,swirling to coat sides. add ginger,garlic and salt;stir -fry until fragrant,about 10 seconds.
place vegetables in wok;add 2 tablespoons water and 1 tablespoon wine. cover and cook until vegetables are tender-crisp and pan juices have evaporated,about 3 minutes.
slide vegetables onto serving plate. Drizzle vegetarian oyster sauce and sesame oil over vegetables. Serve
Filed under: asian, Chinese, Vegetarian Tagged: | asian, asparagus, Bok choy, Chard, Chinese, Martin Yan, Vegan, Vegetarian
