Thanks to the farm share and my friend Judy who not only gave me vegetables from her garden but delivered them to me at Shriners, I had vegetable stir fry for dinner. needless to say Nick would not come near it with a 10 foot pole but that just means more for me!
Very unlike me I did not measure any of the veggies. It was sort of a dump combination looking at what I had more of and what would go bad quickest. I used a combination of eggplant, zucchini, onion, red bell pepper, okra, baby bok choy, carrot, yellow beans, broccoli, shiitake mushrooms, pea tendrils, beet greens and a previously steamed sweet potato. I started the stir fry with 1/2 Tbsp Ming Tsai's Curry Ginger Oil and added a little vegetable stock when the pan was looking dry. I finished it with a sauce made of 1 part soy sauce, 1 part oyster sauce and 1/2 part chile-garlic sauce.