Rainbow Stir Fry

Photo: Chelsea Martin

Ingredients

1 small light green zucchini diced (possibly called Mexican Grey 3/4 cup mild peppers cut into chunks

1/2 head of large bok choy chopped with green tops seperated

1 small onion chopped

2 green onion chopped

3 cloves of garlic

2 tablespoons of reduced sodium soy sauce

1 carrot sliced into medallions

1 cup snow peas

2 chicken thighs trimmed and sliced

2 cups mushrooms sliced with stems removed (I used shiitake and crimini)

1 can of sliced water chestnuts drained

1 tablespoon chili oil

1 packet of “Stir Fry Sauce Mix”

1 tablespoon Several of peanut oil

Preparation

After prepping all the vegetables place the carrots, stalk of the bok choy, and snow peas into a microwave safe dish and pre cook for about 3 minuets until the vegetables are just about tender.

Mix up “Stir Fry Sauce Mix” according to the directions on the package. Usually it takes a couple tablespoons of soy sauce, a bit of sugar, and water. Wisk the ingredients together with the contents of the package and set off to the side.

Keep all the other ingredients in separate dishes next to the wok to be added at separate times.

Place a liberal tablespoon of oil into the wok to heat and add in a dab of the chili oil. Use as much chili oil as you are comfortable with. Stir fry all the ingredients on high to medium high heat.

Once the oil is hot throw in the chicken. Mince in one clove of garlic. Cook until almost done. Remove the chicken from the wok and place into a bowl.

Add more oil to the wok and mix in the onions. After the onion start to cook add the mushrooms.

Mince in two cloves of garlic and mix in zucchini and peppers. Cook until tender.

Add the pre cooked veggies, greens of the bok choy, and water chestnuts. Stir and mix well with the sauteed veggies until the bok choy greens start to wilt and all the vegetables are tender.

Remove all the vegetables from the wok. Dump the sauce into the pan and allow it to boil and thicken. Once thickened return the chicken, vegetables, and the last ingredient- green onions to the wok and mix well. All of the vegetables and chicken should be hot and well coated with the stir fry sauce.

Serve over rice.

P.S.- This recipe makes more than enough for four people. It’s perfect to reheat for lunch later on in the week!

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About

This could easily become a vegetarian meal by omitting the chicken. I also think think sliced beef or cubed pork would be great meat options for the carnivorous out there.

Quick note about using a “sauce mix”: I usually make these types of things from scratch. All the dried packet sauces mixes really are is some dried miso, dried soy, onion powder, corn starch, and you add water, sugar, and additional soy at home. But this night I was in a hurry and selected the sauce mix that had the least amount of junk (preservatives) and lowest sodium. Good news- the mix cost about $1. It was well worth the investment!