stir fry

By Jody

Ingredients

• brown sauce:
• 1 eggplant sliced
• 1 onion sliced
• 1 red pepper sliced
• 6 baby bok choy peeled
• 2 vegan italian sasuage sliced
• 2 tbsp. grated ginger root
• 1 c snow peas
• 1/4 c fresh basil
• 10 mushrooms sliced
• 2-3 cups fresh spinach
• 2 c. vegetable stock
• 2 tbsp soy sauce
• 1 tbps cornstarch dissolved in 2 tbsp water
• salt and pepper
• combine stock and soy sauce in pan over high heat and bring to a boil. reduce heat to low, whisk in cornstarch and stir until sauce thickens. 2-3 minutes. season with salt and pepper.

Preparation

Step 1

heat wok to 325 degrees and add little evoo and brown sasuage. add vegetables, except for spinach and herbs and stir fry with lid on until tender, but crisp.add spinach and wilt. add brown sauce and stir fry until heated through.