Fresh Vegetable Stir-Fry
½ cup dried Wakame seaweed (optional), soaked for 5 minutes and drained
2 to 3 tbsp olive oil
1 to 2 tsp crushed red pepper
1 large onion, quartered and then thinly sliced
3 stalks celery, sliced thinly on the bias
1 red bell pepper, julienned
2 small carrots, julienned
5 to 7 cloves garlic, minced
½ oz. piece fresh ginger, minced
8 oz. fresh shiitake mushrooms, caps julienned, stems discarded
1 bunch bok choy, leaves sliced into strips. Halve the tender stalks and
slice thinly, discarding heavy stalk parts.
½ head savoy cabbage, sliced
1 small broccoli crown, broken into florettes
¼ cup white wine
1 ½ oz. low sodium tamari
½ oz. white wine vinegar
2 cups vegetable broth
slurry of 2 tbsp oven-browned flour mixed with 2 oz. vegetable broth
1 cup fresh mung bean sprouts
fresh ground black pepper to taste
toasted sesame oil to taste (optional)
Soak wakame in water, drain and set aside.
Start a pot of water for soba noodles and , when hot, set on low.
In a wok or wide-bottomed pot, heat olive oil and crushed red peppers and then add onions, carrots celery and bell peppers. Saute until onions start to become translucent. Add garlic, ginger and mushrooms. Cook for one or two minutes and add wine, tamari, vinegar and vegetable broth. Bring to a boil, add slurry and cook until broth clears. Add broccoli, cabbage and bok-choy. Mix well and cook until greens are wilted. Add mung beans, wakame, black pepper and sesame oil and cook a few minutes more. Add soba noodles to hot water and cook until just done. Drain noodles and serve with the vegetables.
Suggestions: Prepare all vegetables before starting to cook. This dish cooks quickly, once started. Vegetables can be mixed with the noodles before serving or served separately as desired.