INGREDIENTS

  • 12 ounces of your favorite eat smart mixed vegetables (broccoli, carrots and sugar snap peas were used here)
  • 2 garlic cloves (diced)
  • 2 slices ginger (shredded)
  • 1/2 red bell pepper (sliced)
  • 1 tablespoon tamari
  • canola oil
  • sherry wine
  • chicken bouillon (cube or paste)

DIRECTIONS

  1. Heat your wok (except non-stick) on high heat till it just smokes.
  2. Squirt 3 circles of canola oil round the sides of your wok.
  3. Add 2 diced garlic and 2 slices of shredded ginger to the oil.
  4. Add all of your veggies inches
  5. If you like veggies less crunchy, add 1 tablespoon of water & cover for 30 seconds.
  6. Taste for crunchiness.
  7. Add a squirt of tamari to cover veggies, dash of sherry and a pinch of chicken bouillon cube/paste directly into your veggies in the wok while you’re frying.
  8. Taste and adjust seasonings.
  9. Serve as a side dish with any main course.