Friday, June 12, 2009

Chinese Vegetable Stir Fry

I'm sorry, but does this plate not look like something you would get in a restaurant? For dinner, we had a basic shell steak on the grill that had marinated for 2 days in Lawry's Sesame Ginger marinade. That is tasty stuff. But the Asian flavors in the marinade don't lend to corn on the cob the way the typical steakhouse marinade I use does. The vegetables were crisp and colorful ... I don't know why we don't use the wok more often.

1 tablespoon dark sesame oil

1/2 cup green bell peppers, sliced

1/2 cup red bell peppers, sliced

2 cups broccoli florets

1/4 cup plum sauce
2 tablespoons low-sodium soy sauce

1 tablespoon minced garlic

1/2 cup sliced mushrooms

1/2 cup baby corn

1/4 cup sliced water chestnuts

1/2 cup snow peapods

2 cups bok choy, sliced

1/4 cup sliced scallions

Heat the sesame oil over high heat in a wok. Add broccoli and peppers. Toss, cover tightly and cook for 5 minutes. Add plum sauce and soy sauce, stirring to mix well. Add garlic, mushrooms and corn. Toss, cover and cook another 3-5 minutes. Add water chestnuts, peapods, bok choy and scallions. Cover and cook for 3 minutes, just until bok choy has wilted.

Serve over rice or by itself.

Yields 4 servings.