Easy Cabbage Stir Fry

This is my go-to fiber kick to balance my body after I've had too much animal based fatty foods.  I immediately feel healthier and cleaner after eating a big plate of simiple stir-fried veggies.  A nice salad can also to the same thing, but during the colder winter months, a cold raw salad doesn't seem as appetizing as a big hot plate of veggies.  Here's another tip about Chinese food, you will rarely see "salad" on a Chinese dinner table for any meal.  We eat a lot of vegetables and its almost always cooked.

The following dish is healthy, easy, cheap, and you can pretty much use any other veggies you want to add in with the shredded cabbage.

Ingredients:

1/2-1  Head of Cabbage julienned
* If you don't feel like practicing those knife skills, shredded will work just as well :)

1        Carrot julienned

1        Cup of julienned Snow Peas

Salt and Cooking Oil





Instructions:
Heat about a tablespoon of cooking oil in a large saute pan over medium-high heat.
Put carrots in the pan and cook for a couple minutes then add the snow peas.  Add a pinch of salt and toss then cook for a couple minutes.

Add the cabbage and sprinkle in about a teaspoon of salt then carefully toss and let cook down for about 5-8 minutes, tossing occassionally.

Once all the veggies are softened yet still has a little snap, your done!  Plate up and enjoy :)

Cauliflower & Green Onion

Cauliflower & Green Onion

Ingredients:

1             Head of Cauliflower

2            Stalks of Green Onion

Salt & Pepper

1. Cut the head of cauliflower into similar size florets
2. Slice the green onion and add to a hot wok or sauté pan over medium high heat with about a tablespoon of vegetable cooking oil.
3. Add the cauliflower florets, salt and pepper to taste, then add about ¼ cup to ½ cup of water and cover for a few minutes.
4. Check for doneness by piercing the cauliflower with a chopstick or fork, which should go through the cauliflower easily without any resistance.
5. Remove from heat and serve.

Stir-Fry Bok Choy & Mushrooms

Stir Fry Bok Choy & Mushrooms

Ingredients:

A Few Bunches of Bok Choy

A Few Ounces of Mushroom (I used King Oyster here, but you can use almost any other meaty mushroom like Shitake or Portebello sliced)

2-3            Cloves of Garlic

Salt & Pepper

• When stir-frying any veggie dish, you generally want to slice or chop your ingredients into similar shapes and sizes so that it’s visually pleasing and cooks evenly.

1. Wash all the veggies and slice the bok choy and mushrooms into 1-inch pieces.
2. Add a tablespoon of cooking vegetable oil to a hot wok or large sauté pan over medium high heat.
3. Mince the garlic and add to the pan, once you see the garlic sizzle and smell the garlic aroma add the mushrooms and let the mushrooms cook until slightly brown, a few minutes.
4. Add the bok choy, salt and pepper to taste, toss with the mushrooms and sauté for a couple minutes until leaves wilt.  Remove from heat and serve.

• Remember to keep cooking time in mind, whatever will need more time to cook should be added to the pan first.
• You can also use any other green veggie, such as broccoli, chayote, or spinach.  The mushrooms are sort of like a yummy meat substitute. =)  Below is spinach with beech mushrooms and also a little sliced red chili for an additonal spice.