This is a simple and delicious stir-fry! Other vegetables can be added or replaced to your liking.
[cooked-sharing]
Ingredients
3 tbsp Peanut Oil or Olive Oil
3 Scallions sliced
2 Garlic Cloves cut into slivers
1 Inch Cube Fresh Ginger cut into slivers
1 Carrot cut into sticks
⅔ cup Bean Sprouts
7 oz Bok Choy shredded
½ cup Unsalted Cashew Nuts or Halved Almonds
For the Sauce
3 tbsp Light Soy Sauce
2 tbsp Dry Sherry
1 tbsp Sesame Oil
⅔ cup Cold Water
1 tsp Cornstarch
1 tsp Honey
Freshly Ground Black Pepper
Directions
1
Heat the oil in a large wok and stir-fry the onions, garlic, ginger, and carrot for 2 minutes. Add the bean sprouts and fry for another 2 minutes, stirring and tossing ingredients together.
2
Add the bok choy and nuts and stir-fry until the cabbage leaves are just wilting. Quickly mix all the sauce ingredients together in a bowl and pour them into the wok, stirring immediately.
3
The vegetables will be coated in a thin glossy sauce. Season and serve as soon as possible.
Ingredients
3 tbsp Peanut Oil or Olive Oil
3 Scallions sliced
2 Garlic Cloves cut into slivers
1 Inch Cube Fresh Ginger cut into slivers
1 Carrot cut into sticks
⅔ cup Bean Sprouts
7 oz Bok Choy shredded
½ cup Unsalted Cashew Nuts or Halved Almonds
For the Sauce
3 tbsp Light Soy Sauce
2 tbsp Dry Sherry
1 tbsp Sesame Oil
⅔ cup Cold Water
1 tsp Cornstarch
1 tsp Honey
Freshly Ground Black Pepper
