Vegetable stir fry and chicken 050b

Jade left the school in Massachusetts wanting to get into the Zen of meditation, green tea, vegetarianism and Buddha (Buddhism).

Vegetable stir fry and chicken 025b

The food in the school cantine must have been shocking.  Well whatever.  I cook vegetables anyway and we don’t all have to be vegetarian  🙂

Vegetable stir fry and chicken 036b

A vegetable stir fry is an excellent way of emptying the refrigerator of an overabundance of very expensive organic vegetables, bought joylessly in a Wegmans and Callicoon, NY farmers market spending frenzy.

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Naturally, I thought of adding chicken broth to the sauce for the vegetables but that might have retarded Jade’s growth towards nirvana or something.  I did add black sesame seeds for protein.

Vegetable stir fry and chicken 087b

Jade, I think unfairly, accused her father of unnecessary, loud chicken crunching and juice dribbling, in order to sway her from the path of righteousness.  I wonder how long she will last 😀

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Vegetarian Stir Fry

4 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp chili garlic sauce

1 tbsp rice vinegar

1 tsp honey

1 tbsp sherry

2 tbsp peanut oil

1/4 large onion, thinly sliced

2 garlic cloves, slivered

1/2 inch fresh ginger, thinly sliced

2 each, red, yellow and orange, mini bell peppers, sliced

6 mini white turnips, halved and sliced

3 baby bok choy, stems separated from leaves (stems sliced, leaves torn into pieces)

1 summer squash, halved and sliced

Black sesame seeds

Stir the soy sauce, hoisin sauce, garlic sauce, vinegar, honey and sherry together in a small bowl.  Set aside.

Heat the oil in a wok and add the onion, garlic, ginger and peppers.  Stir fry until the onion is just wilted.  Add the turnips and bok choy stems, then continue to stir fry until the turnips are crisp tender.  Add the summer squash and stir fry for about 2-3 minutes.  Stir in the bok choy leaves.

Pour in the sauce mixture, then stir until the bok choy leaves are just wilted.  To serve, sprinkle with black sesame seeds.




About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

23 Responses to Buddha

  1. Mad Dog says:

    It sounds like Jade won’t be vegetarian for long, though my step daughter, who used to love liver, became a vegan! Currently she’s in Mongolia, where it may be hard to maintain a strict vegan diet …

  2. darbymouse says:

    Kids!!!! The girls all seem to have a “go” at vegetarianism at some point, don’t they? I find that nuts are a good protein substitute! Add them to everything! LOL

  3. reggiorif says:

    I loved reading the post… I guess we have all been through some food convictions/restrictions at one point or another. By the way your expensive organic veggies look great, Jade must have been a happy girl 😉

  4. Gorgeous veggies but I may have joined in with th chicken crunching!

  5. Serena says:

    GORGEOUS colors!

  6. I love a vegetable stir fry. Wonder how long she’ll last with going without meat. Could be a phase or be like my sister and be a life long vegetarian.

  7. Ugh. My teen girl isn’t forgoing meat but anything that is remotely interesting…pastry, cream, butter…dessert, and TREAT of any kind. She has suddenly developed an affinity towards quinoa. It’s not bad, we could all eat more healthily.

  8. KhoaSinclair says:

    Love the stir fry! Looks delish and fresh!


  9. Love this post! I was vegetarian for an afternoon once, my mother pulled out some wild boar salami from where we used to spend the summer months in Italy and I was off the vegetable wagon immediately. Hopefully Jade enjoys the same short-lived vegetarianism, lovingly reared meat is just too good to pass up. In the meantime you get more, yippee!

  10. It looks delicious!

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