- 3 tablespoons peanut or vegetable oil
- 3 scallions (green onions) -- tops included, sliced finely
- 4 cloves of garlic, minced
- 1 2-inch piece of fresh ginger root, peeled and finely chopped
- 1 jalapeno pepper, diced or 1 tablespoon red chili pepper flakes (optional)
- 1 palmful of roasted almonds, cashews or peanuts, whole or broken
- 1 carrot, peeled and cut on a diagonal into 1/8-inch thick slices
- 1/2 head of broccoli, lower section of stem discarded, remainder cut into 1-inch spears
- 1 yellow or red bell pepper, seeds discarded and sliced into 1/4-inch strips
- 1 palmful of your favorite mushrooms, sliced if they're big, whole if they're tiny
- 1 handful of snow peas
- 2 cups of lightly packed fresh spinach leaves, rinsed well, but not dried
- 1 tablespoon of Tamari, or soy sauce
- 1 tablespoon toasted sesame oil (optional)
- 1 wok
- Begin by slicing and dicing all of the vegetables as indicated. Set cut veggies in little piles within reach of your wok. If you plan to accompany the meal with rice, start rice in advance according to cooking instructions.
- Place wok over high heat for 1 minute.
- Add oil and let it heat up for another minute. Add scallions, garlic, ginger, peppers and nuts. Stir for 90 seconds. Add carrots and stir for 1 minute. Add broccoli and stir for 2 minutes. Add bell peppers, mushrooms and snow peas, stirring for 2 minutes. Add spinach, Tamari sauce, sesame oil and 2 tablespoons water. Cover for 90 seconds. Toss once more and serve.
Le Secret: Stir wok contents continuously.
The Adventure Club: Eat with chopsticks.
Suggested Accompaniment: Brown or basmati rice
Carnivore Version: Add 1/4 pound of shrimp, or thinly sliced steak, pork or chicken breast along with the carrots.
Alternatives: Add, subtract or replace any of the veggies with your favorites.
- Additional vegetables should be added to the wok in order of their density. The denser they are, the earlier they should be added.
- If you double the recipe, allow triple the cooking time since wok overcrowding tends to slow down the process.
- If you don't have a wok, this recipe can be attempted in a large frying pan but your veggies will not turn out as crispy.
- Woks are cheap and shopping for one in your local Chinatown can be a great action-adventure.