Chengdu Stir Fry

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Chengdu Stir Fry

 

 

1/2 cup peanut oil

2 Tbsp. toasted sesame oil

6 carrots, peeled and sliced

5 stalks celery, sliced

2 turnips or 1 daikon radish, sliced in sticks

2 large onions, sliced thin

3 " piece ginger, grated fine

3 cups sliced cabbage

4 cups broccoli, cut up

2 cups frozen corn kernels

1 cup coconut, ground fine through burr mill

1/2 cup dried shittake mushrooms, soaked in hot water

1 orange, juice and zest

2 tsp. kombu, powdered

12 cloves garlic, diced

4 heaping Tbsp. prepared mustard

soysauce to taste

 

 

Cut all vegetables first. Heat wok to about 5:00 on electric burner.

The wok should be " wok hay " or the veggies should sizzle when putting

them in wok. Saute ingredients in oils until done. Serve with

toasted sesame seeds on top and cilantro garlic oil.

 

 

GB