The inspiration for this loaded stir-fry came from something my roommate made. He had reminded me of how to use corn-starch to make a thick sauced Asian stir-fry last week, when he had thrown together a chicken, carrot, bean sprout doozy with his eyes closed. It was spicy, salty, and incredibly healthy all at the same time. I wanted to do that. So this is what I came up with.
I decided to keep it vegetarian – therefore I opted not to add the chicken, and honestly I like broccoli better than carrots, but it’s pretty much universal principles so by all means change it up, mix it up, and do what you want.
Mushroom & Broccoli Stir-Fry
Preheat a wok on the stove at medium heat. Drop in coconut oil, and let melt. When melted toss in your broccoli. Saute for a couple minutes until you start to see them sweat a bit.
Toss in your mushrooms, garlic, ginger, and green onions. Saute for a few more minutes.
While the ingredients are cooking, grab a soup bowl, and mix together your sauce. Using a whisk mix together soy sauce, hot sauce, water, sesame oil, and cornstarch.
Throw in your bok choy, as well as the sauce. And mix together thoroughly. The sauce should coat your vegetables.
At the last minute add your bean sprouts. Just mix until they have been coated in some of the sauce as well, and serve.
If I had sesame seeds on hand I would have used them as garnish, but I didn’t, so I couldn’t. I would suggest doing it though! 🙂