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“This comes from wok expert, Eleanor Hoh. EatSmartVegetables. These are very interchangeable - depending on your mood for that dish.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat your wok (except non-stick) on high heat till it just smokes.
  2. Squirt 3 circles of canola oil round the sides of your wok.
  3. Add 2 diced garlic and 2 slices of shredded ginger to the oil.
  4. Add all of your veggies inches
  5. If you like veggies less crunchy, add 1 tablespoon of water & cover for 30 seconds.
  6. Taste for crunchiness.
  7. Add a squirt of tamari to cover veggies, dash of sherry and a pinch of chicken bouillon cube/paste directly into your veggies in the wok while you’re frying.
  8. Taste and adjust seasonings.
  9. Serve as a side dish with any main course.

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