Shelly's Recipe

CHINESE STYLE VEGETABLES

Category: Sides

1/4 cup sesame oil or safflower oil
3 tender celery stalks, trimmed and cut on the diagonal
1/2 lb green beans, trimmed and cut on the diagonal
6 cauliflower florets, cut on the diagonal
6 broccoli florets, cut on the diagonal
1 small bok choy, leaves cut into long, thin slivers
1 cup vegetable stock, heated
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/2 cup pine nuts or almonds

Warm the oil in a large wok or frying pan over medium heat. Add the celery, beans, cauliflower, broccoli and bok choy and stir until coated with the oil. Raise the heat to high and add 1/2 cup of the stock, the soy sauce and red pepper flakes.

Stir constantly until the vegetables are barely tender, 2-4 minutes, depending upon how well done you prefer them. When the stock evaporates, add only enough of the remaining stock as needed to prevent sticking.

Taste for seasoning and adjust with more soy sauce and or pepper flakes. Stir in the pine nuts or almonds (if using almonds, coarsely chop them) and serve. Serves 4.