Tuesday, May 23, 2006
My favorite kitchen toy by far is my wok. Woks are great because stir frys come out so well and the vegetables stay so crisp.
Here, I used about a tablespoon of canola oil, an organic cooking onion, red and orange hydroponic peppers, organic baby bella mushrooms, cauliflower and broccoli. The cauliflower and broccoli were blanched in hot water for about five minutes before I added them to the stir fry. At the end I added Morningstar Farms Chik'n Strips.
For flavor, I used Bragg's sauce, but found the taste weak, so then added my standard sesame garlic sauce to the recipe.