Vegetable Stir-Fry

Vegetable Stir-Fry

Ingredients:
1 pound lo mein noodles
¼ cup sesame oil
1 white onion, chopped
1 bell pepper (use red, yellow or green), cored, seeded, and cut in julienne strips
¼ pound shiitake mushrooms, sliced
3 celery stalks, sliced on the bias
2 carrots, sliced on the bias
1 teaspoon grated fresh ginger
3 garlic cloves, sliced thin
4 heads bok choy, trimmed and quartered
2 tablespoons oyster sauce
¼ cup Maggi seasoning
¼ cup pineapple juice
2 tablespoons sesame seeds
3 scallions, sliced on the bias

Directions:
1. In a large pot of boiling water, cook the lo mein noodles according to package
directions. Drain and set aside.
2. Meanwhile, preheat a large wok over medium-high heat for 1 minute. Pour in the
sesame oil and heat it until it shimmers. Add the white onion, bell pepper, mushrooms,
celery, carrots, ginger, and garlic. Stir-fry for 2 minutes. Add the bok choy and cook
for 1 minute. Stir in the oyster sauce, Maggi seasoning, and pineapple juice. Remove
from the heat.
3. Sprinkle the stir-fry with the sesame seeds. Serve in large bowls, garnished with the
scallions.
VEGETARIAN CHILI
You might think that a quarter cup of chili powder sounds like a lot, but this chili,
while spicy, isn’t overly hot. For this dish, use the tricolor peppers, which come three
in a package and have one each of the red, green, and yellow peppers.
SERVES 4 TO 6 | LEVEL: JUMP SHOT