- Vegetables: bak choy, onion, green peppers, carrots, mushrooms, zucchini and broccoli.
- Soy sauce
- Sriracha sause (found in Asian stores)
- Vegetarian stir fry sauce (found in the "Asian/Ethnic" aisle at any major grocery store)
Cut vegetables in one inch size.
Heat a wok (HOT).
Add olive oil and flash fry onions.
Until they are brown.
If you are adding green peppers, brown them together with onions.
Then add the vegetables in order: those that take longer to cook (i.e. carrot)first, to those that take less time to cook (i.e. bak choy) last, etc ...
Add stir fry, soy, and sriracha sauces to taste.
Stir fry until veggies are somewhat brown, but not over cooked.
Remove them from wok immediately to avoid over cooking.
Enjoy with steamed or fried rice (see recipes).