Stir Fry’s are a must at my house, I think this is one of the fastest dishes to serve and can be made with just about any vegetable combination that you like. Serve over white/brown rice and you have a tasty meal.
1/2 Medium Eggplant cut into strips
1 bunch bok choy chopped
1 small onion cut in two and sliced
1 small red pepper sliced into strips
1 small yellow pepper sliced into strips
1 small carrot sliced into strips
1 small zucchini sliced into strips
3-4 mushrooms thinly sliced
1/2 small tomato chopped
1/4 cup cilantro chopped
3 garlic cloves pressed
1 inch piece ginger grated
2 tablespoons oyster sauce
16 oz raw peeled shrimp
2 teaspoons corn starch
1 small chicken breast cut into strips
1 cup water
1 heaping tablespoon cornstarch
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)
Heat wok or a large frying pan on high heat, Saute shrimp just until they turn pink and set aside, mix chicken with 1/4 teaspoon of salt and 2 teaspoon of corn starch, this will make your chicken crispy. stir fry chicken just until almost done 2-3 minutes and set aside too.
Heat wok again at 1 tablespoon of vegetable oil and start by stir frying vegetables that are the toughest in this case, Onion and carrots stir fry 2 min, add eggplant stir fry 2 more minutes and add a handful at a time the rest of the vegetables until you have all vegetables in the wok, add garlic, ginger, shrimp, chicken, and sauce into pan and heat through mixing well and until sauce is bubbly. about 10 minutes.
Makes about 6 servings