Stir-Fry Veggies

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Sides

Always Bowl

2 Tbsp. peanut oil

2 Tbsp. garlic, chopped

2 Tbsp. ginger, chopped

Vegetable Bowl - some combination of:

Asparagus, 2” pieces

Mushrooms, sliced

Bok choy, chopped

Zucchini squash, sliced and quartered

Yellow squash, sliced and quartered

Corn, kernels cut off the cob and scraped

Broccoli, chopped

Onion, diced

Seasonings Bowl #1

¼ cup oyster sauce

2Tbsp. fish sauce

1 Tbsp. sugar

1 tsp. Sriracha sauce

½ cup chicken stock

Seasonings Bowl #2

1 Tbsp. soy sauce

1 Tbsp. oyster sauce

1 Tbsp. hoisin sauce

1/2 Tbsp. sugar

1/4 cup chicken stock

Seasonings Bowl #3

1 Tbsp. light soy sauce

1 Tbsp. oyster sauce

1 Tbsp. Shaoxing wine

2 tsp. dark soy sauce

2 tsp. sugar

½ cup chicken stock

Cornstarch Bowl

2 Tbsp. cornstarch

2 Tbsp. water

1 tsp. sesame oil

Set up the Always Bowl, Vegetable Bowl, Cornstarch Bowl and one of the Seasonings Bowls. Pour the Always Bowl in a wok over medium heat. Stir-fry for about 30 seconds until the ginger and garlic just start to brown. Turn the heat to high and add the Vegetable Bowl and stir-fry until the veggies are almost cooked. Add the Seasoning Bowl and toss until heated through. Add the Cornstarch Bowl and stir until the sauce thickens. Remove from heat and serve.