Chef Jenn Magrey
Four Root Farm veggies
1 tablespoon sesame oil
1 small bunch carrots washed and sliced thinly on the bias
1 bunch celtuce peeled and sliced thinly on the bias
1 onion sliced thinly
4 green onions sliced thinly on the bias
1 bunch Bok Choi roughly chopped
2 cloves garlic, minced
** any vegetable can be used in this stir fry.
Stir Fry Sauce
1 tablespoon rice wine vinegar
3 tbsp. soy sauce
1 teaspoon minced ginger
¼ cup chicken or vegetable broth
1 tablespoon honey
Top with 2 tablespoons sesame seeds. (I used black and white sesame seeds)
Heat a wok or large skillet over high medium heat. Add the sesame oil and all the vegetables except the garlic… and mix and stir constantly; it is a stir fry so keep the veggies moving! Cook for about 5 minutes then add the garlic and sauce ingredients. Cook until the veggies are cooked to desired doneness. Top with sesame seeds and serve! Thicken with 1 teaspoon of cornstarch with a tablespoon of water if desired.