Super Veggie Stir-Fry Print Email

Packed with known cancer fighters, this simple stir fry is perfect served with fish or chicken and a side of rice.

2-3 TBS canola oil
1 clove garlic, grated
1 tsp fresh ginger, grated
1/2-1 tsp hot chile oil, or minced chile (optional)
1 small sweet onion, slivered (about 1 cup)
1 large carrot, zested into thin strips or matchsticks
1 stalk celery, cut thinly on a bias
1 cup edamame soy beans
4-6 cups thinly sliced/slivered Napa, Savoy, or green cabbage
2-3 TBS rice wine
2 TBS soy sauce
2 pinches sugar
white pepper (optional)
1-2 tsp sesame oil (optional)
parsley or cilantro

Have all your ingredients ready next to the stovetop or grill. The carrot, celery and cabbage can be replaced by cole slaw mix.

In a large wok over high heat, add the canola oil. When the oil shimmers add the minced garlic, ginger and hot chile oil if using. Stir well.

Immediately add the onion, carrots, soy beans and cabbage, stirring and tossing over high heat. When temperature recovers fully, season with rice wine, soy sauce, sugar and pepper. Continue to cook and stir over high heat until the veggies are tender, yet still crisp. Taste and adjust seasonings.

Remove from heat and sprinkle with cilantro or parsley and a drizzle of sesame oil (as an aromatic, optional). Serve immediately as a side dish with meat or fish and rice. – Chef Michaelangelo (mick) Rosacci, --