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.
- 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