Stop Blogging and Cook

DAILY POST FEB 16th: WOK’S FOR DINNER

GLUTEN-FREE & VEGAN

S H O P

LEFTOVER:  chicken, or other meat, optional

GROCERY
Sesame oil or peanut oil
Rosemary
Savory
Thyme
Soy sauce

GREEN MARKET -  select as many or as few as you like, but at least 3 + onion
Onion – required
Carrot
Celery
Broccoli
Green beans
Zucchini or yellow squash
Sweet red pepper
Mushroom
Red cabbage
Green onion
Bean sprouts
Spinach
Cherry or grape tomatoes

T I M I N G

SERVES 1
TOTAL TIME:  30 min

1. Put on rice.
2. Stir-fry onion & successive vegetables.
3. Combine all vegetables, cover & cook.

C O O K  /  P R E P A R E

INGREDIENTS
Handful of chicken or other boneless meat, optional

GROCERY
1 TBSP sesame or peanut oil
pinch rosemary
pinch savory
pinch thyme
1 tsp soy sauce
1  onion, thinly sliced laterally

Select as many or as few vegetables as you like:

1 carrot, sliced 1/4″ thick
1 stalk celery, sliced  1/4″ thick
1/2 stalk broccoli, stalk sliced 1/4″ thick, tops cut into florets
handful green beans
1 small zucchini or yellow squash, sliced 1/4″ thick
1/3 sweet red pepper, sliced into strips 1 1/2″ long
1 mushroom, sliced 1/8″ thick
1 large green onion, chopped thickly
small handful red cabbage, shredded
small handful cilantro
small handful bean sprout
small handful spinach
4 cherry tomatoes, cut in half

COOKING/PREPARATION

1. Add oil & dried herbs to wok & heat over high heat. When hot, add onion.  Stir w/chopsticks, separating rings.  Add soy sauce.  Cook 5 min, stirring until lightly browned and soft.  Add cooked meat, toss & heat 1 min.  Remove to bowl.
2. If adding uncooked meat, remove onion to bowl, leaving cooking liquid in wok.  Add meat & cook quickly until done.  Remove to bowl.
3. Add firm vegetables, one at a time, & cook until brightly colored and still firm.  Remove each to bowl.
4. Add softer vegetables, one at a time, & cook until brightly colored and still firm.  Remove each to bowl.
5. Add vegetables & meat back to wok, add delicate vegetables, cover & steam 1 min.  Toss.

S E R V E

Heat bowl with hot water, drain.  Serve wok over rice, spoon cooking liquid on top.  Spoon rice onto plate or bowl, spoon wok over rice.  Serve immediately.

W O R K P L A C E   L U N C H

Excellent leftover, even cold, or served hot over leftover rice.