Chinese-Style Vegetables

By amaliana

A crisp and appealing dish of fresh green and white vegetables with the unexpected addition of pine nuts or almonds. This stir-fry is good with steamed rice mixed with finely grated lemon zest.

Ingredients

• 1/4 cup cold-pressed sesame oil or safflower oil
• 3 celery stalks, trimmed and cut on the diagonal
• 1/2 lb green beans, trimmed and cut on the diagonal
• 6 cauliflower florets, cut on the diagonal
• 6 broccoli florets, cut on the diagonal
• 1 small bok choy, leaves cut into long, thin slivers
• 1 cup Vegetable Stock, heated
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes
• 1/2 cup pine nuts or coarsely chopped almonds

Details

Servings 4

Preparation

Step 1

In a large wok or frying pan over medium heat, warm the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the celery,beans,cauliflower, broccoli, and bok choy and stir until evenly coated with the oil. Raise the heat to high and add 1/2 cup of the stock, the soy sauce, and the red pepper flakes. Stir and toss until the vegetables are barely tender, 2-4 minutes. When the stock evaporates, add only enough of the remaining stock as needed to prevent sticking.
Taste and adjust the seasoning. Stir in the pine nuts or almonds and serve.