1 head of Napa cabbage sliced
1 can of water chestnuts drained
1 can of baby corn drained
1 can of oyster mushrooms drained
1 large onion chopped
2 large carrots peeled and chopped
1 Tbs of grated ginger
1 Tbs of grated garlic
1 bunch of green onions (greens and whites chopped and divided)
1 zucchini chopped
red chili flakes
salt and black pepper to taste
** any vegetables you like in a stir fry**
1/4 cup of regular soy sauce
1/4 cup of chicken broth (or vegetable broth)
2 tsp of cornstarch (or arrowroot)
1 tsp of honey, brown sugar or regular sugar
2 Tbs of oyster sauce (or mushroom sauce)
1 tsp of sesame oil
whites of green onions
Heat 1-2 Tbs of canola oil in a wok. Once heated add ginger and garlic and stir fry for 30-45 seconds. Then add the Napa cabbage and all your raw vegetables and stir fry for 2-3 minutes. Then add the canned vegetables and red chili flakes.
Finally add the prepared stir fry sauce. Stir fry all ingredients for 3-4 minutes until vegetables are cooked to your desired tenderness. Taste for seasoning and serve over rice or noodles. Garnish with green onions tops. Enjoy.
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