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Categories:
vegetable oil garlic scallions mushrooms cremini stalks celery carrots zucchini sweet red bell peppers banana peppers water chestnuts chicken eggs soy sauce oyster sauce garlic sauce rice vinegar cucumbers cilantro freshly larger
Viewed: 53 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 1 inch ginger freshly minced
- 3 cloves garlic or as needed, freshly minced
- 2 each scallions, spring or green onions thinly sliced
- 2 each mushrooms cremini or white, sliced
- 2 stalks celery tough ends removed and thinly sliced
- 1 medium carrots thinly slice into 1/8-inch matchsticks
- 1 small zucchini optional, green or yellow, thinly slice into 1/8-inch matchsticks
- 1 each sweet red bell peppers any color, thinly slice into 1/4-inch strips
- 1 small banana peppers or jalapeno, thinly slice into 1/4-inch strips, optional
- 1 cup water chestnuts drained and thinly sliced
- 1 each tofu 1 package, smoked, slice into 1/2-inch strips, optional, or 1 cup of cooked and shredded chicken
- 1 large eggs
- 2 tablespoons soy sauce, tamari or to taste
- 1 tablespoon oyster sauce or to taste, optional, or add 1/2 tablespoon sugar, 2 teaspoons of cornstarch mixed with a few tablespoons of water
- 2 teaspoons chili garlic sauce or to taste, or add some red pepper flakes and more garlic to taste
- 1 teaspoon rice vinegar or to taste
- 1 each cucumbers peeled and seeds removed, slice into 1/8-inch matchsticks
- 1/2 cup cilantro freshly chopped
- 1 x lettuce leaves as needed, prefer larger leaves, well washed and pat dry, separated
Method
- Heat the vegetable oil in a wok or a large nonstick skillet over medium high heat.
- Add the ginger, garlic, and scallions, stirring, and cook for about 1 minute.
- Add the mushrooms, stirring, and cook for 2 minutes.
- Stir in carrots, celery, zucchini if using, both sweet bell peppers and banana pepper or jalapeno if using, and cook for about 3 to 5 minutes until the vegetables are tender but still crispy.
- Add the water chestnuts and smoked tofu or shredded chicken, stirring, and cook until the tofu or chicken is cooked through about 2 minutes.
- Add all the sauce ingredients to taste, stirring, and cook for another 1 minute until thickened and well coated.
- Remove from the heat, stir in the cilantro and cucumber.
- Place the lettuce leaves on the serving plate.
- Spoon 1 to 2 tablespoons of stir-fried vegetables onto each leave, depending on the size of the leave.
- Serve and enjoy!
