Napa Cabbage Vegetable Stir Fry

  I try to eat as many vegetables as I can.  I do eat meat, but I am just as happy eating a flavorful bowl of vegetables.  My cooking dilemma is that I married a carnivore and he's always asking "where's the beef".  Well, not really (because I don't cook beef), but you get my point.  This dish is really satisfying and he enjoyed it.  It's not exactly vegetarian, but you can make some quick substitutions to make this dish fully vegetarian if you like.  This dish can be quickly tailored to what you have in your produce bin in the fridge. It's a what I call a clean out the fridge type dish and it still makes a wonderful meal.


Ingredients:
1 head of Napa cabbage sliced
1 can of water chestnuts drained
1 can of baby corn drained
1 can of oyster mushrooms drained
1 large onion chopped
2 large carrots peeled and chopped
1 Tbs of grated ginger
1 Tbs of grated garlic
1 bunch of green onions (greens and whites chopped and divided)
1 zucchini chopped
red chili flakes
salt and black pepper to taste
** any vegetables you like in a stir fry**

Sauce:
1/4 cup of regular soy sauce
1/4 cup of chicken broth (or vegetable broth)
2 tsp of cornstarch (or arrowroot)
1 tsp of honey, brown sugar or regular sugar
2 Tbs of oyster sauce (or mushroom sauce)
1 tsp of sesame oil
whites of green onions

 Directions:

Heat 1-2 Tbs of canola oil in a wok.  Once heated add ginger and garlic and stir fry for 30-45 seconds.  Then add the Napa cabbage and all your raw vegetables and stir fry for 2-3 minutes.  Then add the canned vegetables and red chili flakes.

Finally add the prepared stir fry sauce.  Stir fry all ingredients for 3-4 minutes until vegetables are cooked to your desired tenderness.  Taste for seasoning and serve over rice or noodles. Garnish with green onions tops. Enjoy.

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