Hard to tie down to any set of ingredients, you can make this with lots of different toss-ins. Generally, I like crispy veggies (in the picture are baby bok choy, celery, broccoli). Some onions, garlic, optionally meat if you want. It’s a great thing to throw together with leftover veggies or meat in smaller quantities than you’d use for a dish of them.

Ingredients (as pictured, but make it up!):

  • Broccoli
  • Bok Choy
  • Celery
  • Onion
  • Garlic cloves (whole or sliced)
  • Sausage
  • Thinly sliced meat (beef, pork, chicken)
  • 2-3 Tbsp Oil (Canola or Olive or Peanut work well)
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Rice Wine Vinegar
  • A handfull of whole chili peppers (optional)
  • 1 Tbsp chili powder (optiona)
  • Salt and Pepper to taste

Directions:

  • Chop all veggies to bite-sized pieces
  • If using meat, thinly slice and cut into bite-sized pieces
  • Put oil in the bottom of a wok or deep frying pan over medium to high heat until oil is hot
  • If using meat, add to oil and cook for a minute until partially cooked, remove meat and place aside
  • Add veggies, stir in oil until warmed but still with a bit of crunch. Time will depend on the veggies you’re using
  • Add soy, rice wine vinegar, chili powder, salt, pepper, and optional reserved meat
  • Continue to stir for another minute
  • Serve on a platter, or on indivdual plates or bowls. Optionally over rice, if you’d like.