Peking Chinese Stir Fry Vegetables

Name: Peking Chinese Stir Fry Vegetables
Ingredients: 5 bunches baby bok choy; 1 Chinese eggplant; 1 8 oz. package mushrooms; 1 small onion; 2 tsp Dizzy Pig Peking Chinese-style Seasoning; 1 Tbsp oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free); 2 tsp soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free); 2 Tbsp oil for frying

Stir fry vegetables with Peking Chinese style seasoning

Side Dish Vegetable Gluten-Free Kitchen

By Chris Capell

Growing up in America, I was not alone in thinking that vegetables should be cooked to mush. After being exposed to Asian cooking, I realized that the widespread overcooking of vegetables I had been exposed to for most of my life was part of the reason I ate so little vegetables. Times have changed, and vegetables don’t get cooked for very long in our house anymore.

Stir fry vegetables need high heat from a wok to cook quickly. Any veggie cooked this way will end up with plenty of moisture and a little bit of a crunch. For this cook, we used Chinese eggplant (about 1/4 the size of the typical American eggplant), baby bok choy, mushrooms and onion. But use any vegetable that you like, or have.

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Ingredients

5 bunches baby bok choy
1 Chinese eggplant
1 8 oz. package mushrooms
1 small onion
2 tsp Dizzy Pig Peking Chinese-style Seasoning
1 Tbsp oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free)
2 tsp soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free)
2 Tbsp oil for frying

Directions

Prepare vegetables

Chop the base off the bok choy and separate the stalks.
Wash bok choy thoroughly and dry on paper towels or in a salad spinner
Separate bok choy leaves and stems
Cube eggplant into bite-size pieces
Cut mushroom into quarters or halves, depending on the size
Roughly chop onion

Stir-fry vegetables

Heat wok on high until it just begins to smoke and add oil
Working quickly but carefully, add onion to wok and stir constantly until fragrant, about 30 seconds
Add mushrooms and eggplant, and toss for a minute or so
Season with Peking, and continue tossing for another minute until slightly softened
Add bok choy stems and toss for another minute or two
Add bok choy leaves and toss until wilted – this doesn’t take long
Add oyster sauce and soy sauce. Turn off heat and toss until incorporated.
Serve and enjoy!

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