This is a kitchen sink template for all kinds of veggie stir-fry creations. Feel free to swap out the veggies for whatever is in season. You can also bulk this up with diced chicken breasts or tofu for a little extra protein.
Ingredients
- 1 cup carrots, peeled and julienned
- 1½ cups shiitake mushrooms, stems discarded, tops sliced
- 2 cups bok choy, chopped
- 3 cups kohlrabi, cabbage, or broccolini, sliced (if using kohlrabi, chop the leaves and add them in with the bulbs)
- 3 cloves garlic (or 4-5 garlic scapes) finely chopped
- 1 tsp ginger, grated
- 2-3 tbsp sesame oil
- ¾-1 cup Teriyaki Sauce
- Salt, to taste
Preparation
- Heat the sesame oil in a wok or wide skillet over medium heat. Add the garlic and the ginger and cook for about 30 seconds, or until aromatic.
- Add the carrots to the pan and cook until just starting to soften, about 5 minutes. Add the shiitakes, bok choy, and the kohlrabi to the pan and continue to stir-fry until everything is just tender, about 7-10 minutes more.
- Add the teriyaki sauce to the pan and toss to coat. Season with salt, if desired. Serve hot with fresh rice or noodles.
