Vegetable Stir-Fry with Ginger Vinaigrette

Vegetable Stir-Fry with Ginger Vinaigrette
Photo by © Melanie Acevedo

Ingredients

  • 3 cloves garlic, minced
  • ½ pound spinach, stems removed and leaves washed well
  • 1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon salt
  • ½ pound spinach, stems removed and leaves washed well
  • 4 teaspoons soy sauce
  • + 19 more ingredients
    • 1 teaspoon lemon juice
    • 1/8 teaspoon fresh-ground black pepper
    • 10 radishes, quartered
    • 3 cloves garlic, minced
    • 1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
    • 1 teaspoon lemon juice
    • 1 tablespoon minced fresh ginger
    • ½ pound firm tofu, cut into 3/4-inch dice
    • ½ teaspoon salt
    • 1 teaspoon Asian sesame oil
    • 1 teaspoon Asian sesame oil
    • ½ pound firm tofu, cut into 3/4-inch dice
    • 1/8 teaspoon fresh-ground black pepper
    • ½ pound snow peas
    • 3 tablespoons cooking oil
    • 4 teaspoons soy sauce
    • 3 tablespoons cooking oil
    • ½ pound snow peas
    • 10 radishes, quartered

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside. 2. In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat. A...

View full recipe at My Recipes

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