Garlic-Ginger Vegetable Stir-Fry

Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.

Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as Shiitake, washed and sliced if very large
2 cups green beans, trimmed of ends and cut in half
1 cup carrots, peeled and thinly-sliced into rounds
1 Lesya pepper, de-seeded and cut into strips
6 cups greens, such as a combination of Red Cloud Asian greens, pea shoots and baby bok choy
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced

Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce or Sriracha until combined.

2. In a large skillet over medium high heat, add the sesame or vegetable oil to heat and then add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the garlic-ginger sauce. Cook for an additional 3 to 4 minutes, tossing to coat the veggies with the sauce. Serve with scallions and sesame seeds on top, if desired.

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