Stir-Fry Veggies

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Sides

Peanut oil

Salt to taste

Vegetable Bowl - some combination of:

2 Tbsp. garlic, chopped

Asparagus, 2” pieces

Mushrooms, sliced

Bok choy, blanched for 2 minutes

Zucchini squash, sliced and quartered

Yellow squash, sliced and quartered

Corn, kernels cut off the cob and scraped

Broccoli, chopped

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

Cornstarch Bowl

2 Tbsp. cornstarch

2 Tbsp. water

Set up the Vegetable Bowl, Cornstarch Bowl and either of the Seasonings Bowl (not both). Heat 2 Tbsp. of the oil in a wok over medium heat. When the oil starts to smoke, add the garlic. Stir-fry for about 30 seconds. 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. Remove from heat and serve.