My daughter did real well this year for Mother’s Day. She bought me a wok. I admit to being one of the few women who never complain about kitchen gadgets for gifts. I love kitchen items, and I’ve been eyeing woks for a few years. Eons ago, I had an electric one that I got second hand. I used it until the Teflon lining was chipping off into our food.
For the last couple of years, whenever I’m in a cookware store, or the Asian market, or even Walmart, I’m checking out the woks, but I’ve never found one I really “had to have.”
I just made a simple veggie stir fry, just like I make in my deep fry pan, but I have to say, this was much better. I didn’t run out of room, put in as much as I wanted, and what was really great was that I cooked all the veggies at the same time instead of in stages like I normally do with my fry pan. The only thing I added very last was bean sprouts.
I’m a happy momma. This was a great gift!
Stir Fry Recipe
- 1 small sweet onion
- 6 large white mushrooms
- 1 big head broccoli
- 2 bunches baby bok choy
- 1 orange sweet pepper
- 3 rings canned pineapple + 1/4 cup juice
- 2 cups bean spouts
- Coconut oil
- Toasted sesame oil
- 1 Tblsp beef bullion powder
- 3 Tblsp low sodium soy sauce
- 1/4 tsp xanthan gum
- Chop up all the veggies into bite-size pieces.
- Melt 2-3 Tblsp coconut oil + 2 tsp sesame oil in the wok
- Add all veggies except sprouts and “stir fry” for about 10 min until all veggies are tender crisp.
- Mix the pineapple juice, soy sauce, bullion, xanthan gum and soy sauce in a cup and pour it over the veggies. Bring to a boil and keep stirring veggies so they’re coated with the slightly thickened sauce.
- Add pineapple pieces and sprouts.
- Stir all together and serve right away.