Stir-Fried Vegetables

Vegetable stir fry made from colorful chopped vegetables such as bok choy, broccoli, snow peas, and yellow squash.

Ingredients:

• 2 Tbsp. canola oil
• 6 cups coarsely chopped vegetables (such as baby bok choy, broccoli, snow peas, celery, onion, yellow squash)
• 5 to 10 dashes of soy sauce
• Juice from 1 lemon
• 1 tsp. toasted sesame oil
• A few drops of chili oil or 1/2 tsp. hot red pepper flakes

Directions:

Place a wok or large frying pan over high heat. Add a little canola oil. Add the vegetables in small batches and cook quickly so the wok stays hot. As each batch is cooked, reserve vegetables on a platter until all are cooked (they should be just tender when poked with a fork, but not soggy). Put all vegetables back into the work or frying pan and add the soy sauce, lemon juice, sesame oil, and chili oil or red pepper flakes.

Number of Servings: 4

Notes from the Cook: Serve vegetable over brown rice.