SERVES 4
SERVES 4
Serve as a side dish, or add your favorite meat in the stir-fry along with the veggies.
2 tablespoons canola oil
6 cups coarsely chopped vegetables (baby bok choy, broccoli, snow peas, celery, onion, yellow squash)
5 to 10 dashes of soy sauce
Juice from 1 lemon
1 teaspoon toasted sesame oil
A few drops of chili oil
(or ½ teaspoon hot red pepper flakes)
Place a wok or large frying pan over high heat. Add a little canola oil. Add the vegetables in small batches and cook quickly so the wok stays hot. As each batch is cooked, reserve vegetables on a platter until all are cooked (tender when poked with a fork, but not soggy).
Put all the vegetables back in the wok or frying pan and add the soy sauce, lemon juice, sesame oil, and chili oil or red pepper flakes.
For Level Two
Serve the vegetables over brown rice. This combination of oil and brown rice creates a slight imbalance.