Tuesday, June 17, 2008

A solid way to cook vegetables

These are great - they're flavourful, but not in a child-repelling sort of way. And you get to use a wok (if you have one), which is always fun.

Heat up - on high heat - 1 tablespoon of vegetable oil in a wok or a big skillet.
Add:
1 bunch of broccoli, all chopped up. (do you eat the stems? Just peel the stems a bit and chop them - my kids actually like the stems raw, cut into long sticks!)
1 onion, diced
1 tablespoon minced ginger root
Stir-fry for a minute.
Now add:
3 baby bok choy, or 2 stems of the bigger kind, chopped up.
4 ounces snow peas
3 celery stalks, sliced really thin
5 green onions, all chopped up
And pour
3/4 cup chicken stock on it. You could use vegetable broth, if you'd rather.
Toss vegetables until everything is coated. Bring to a boil, cover and cook for 2 to 3 minutes or until the vegetables are slightly tender but still crisp.

Serves about six.

3 comments:

Pieces said...

Nummy! And cutting the stems into sticks is a fabulous idea--I'm going to try it.

Angeline said...

*smile* Truly Chinese Flavour! That's what we cook often over here, girl!

allaboutattitude said...

Yea... Chinese is always tasty ...
and it brings out the flavor