Stir-fried Asian Vegetables

The Hot Flash Diet^TM recipe for April shows a simple preparation of many different vegetables or combinations to provide Asian flavor. All the vegetable choices here are “cool” according to Traditional Chinese Medicine. The garlic and scallions are “warm” but add necessary flavor. Serves 4.

1 TBSP avocado oil

1 tsp sesame seed oil

½ to 1 pound snow peas(with or without some thinly sliced or matchstick carrots for color)

OR 1 pound of baby bok choy, sliced lengthwise in halves or quarters

OR 2 cups celery, sliced across, on the bias or even lengthwise in 2-inch splinters

OR 1 bunch of spinach, rinsed and chopped

OR 1 bunch of pea tendrils, rinsed, drained and chopped

OR 1 bunch of broccoli or Chinese broccoli, rinsed and chopped

½ to 1 clove garlic (about ½ tsp), minced OR 2 TBSP thinly sliced scallions

Soy sauce or tamari, to taste

            Heat the oils in the wok over medium-high to high heat.  Once the oil is shimmering, add the vegetable of choice and stir frequently until it’s cooked down a bit.  Turn down the heat to medium and add the garlic or spring onions.  Stir and toss in a few dashes of soy sauce as the vegetables turn bright green, but before they have softened much.  Continue stirring and taste to see if more soy sauce or tamari is needed.