Veggie stir fry

Well, it isn't quite the same without soy, but, it is a LOT less salty. I substituted sake for soy sauce, and I think it came out really good. I daresay that I am not going to make stir fry with soy, and just put it on the table to serve.

I made the Much Better Rice using brown rice and ground ginger. That was really good all on its own.

My quantities are approximate. This makes a big dinner for 2 with enough for 2 lunches leftover. All sorts of veggies are good for stir fry, I use 1/4 to 1/2 cup of each. The 5 spice powder was bought at our local higher end grocery store. It is also in Asian food markets (because those are so plentiful in the suburbs!!!)

Stir Fry

3-4 tablespoons olive oil
1/4-1/2 cup assorted veggies wash, drained and chopped to even size
1 teaspoon Chinese Five Spice powder
1/2-1 cup of a protein generally chicken, beef or pork

• Chop vegetables and arrange them in the order they should go into the pan
• Onions
• Garlic
• Ginger
• Hard veggies like carrots
• Canned Asian veggies, bean sprouts, eggplant, broccoli stems
  
• Bok choi stems, broccoli florets
  
• Bok choi leaves
• Heat olive oil in large pan and saute chicken/beef/pork. Then remove and set aside
• Add onions and saute until translucent
• Add ginger and garlic. Cook till soft
• Add 5 spice powder, hard veggies, and a splash of sake to cook (approx 7-10m)
  
• Add Asian veggies and bean sprouts and cook (approx 5m)
• Add Bok choi stems and cook (approx 5m)
• Add Bok choi leaves, chicken/beef/pork, more sake and cook until heated through and leaves are wilted but still green