Olive oil, as needed
Onion, white or yellow preferred (but use what you like)
Garlic
Swiss chard, kale, bok choy, spinach, mustard greens, or any combo of greens you like (basically we all need to eat more dark, green leafy veggies)
Mushrooms, shiitake or maitake, or any type preferred can be used such as portobellos, buttons, chanterelle, enoki, or combos of above (shiitakes/maitake are recommended here since they are more medicinal)
Tamari or Bragg’s Amino Acids (gluten-free soy sauce)
Rice wine
Cut up all the veggies first (into bite-size pieces). Stir-fry the garlic and onions initially in a little bit of olive oil. Add those veggies that need to cook longer first. Add tamari, condiments and culinary spices to taste throughout cooking time. Typically the green, leafy veggies are best to add at the end since they require little cooking time to wilt. Top with options listed below (sesame seeds, sesame oil, peppers, etc.)
Possible additions for exciting flavor options:
Condiments/spices:
- Garlic powder (I tend to use both fresh and powdered since we are garlic lovers)
Sliced, or pressed ginger
Vegetarian oyster sauce (or regular one)
Sesame seeds (black are considered more medicinal)
Five-spice powder
Rice wine, fermented
Rice vinegar
Roasted sesame oil (add for flavoring at end, do not cook)
Seaweed (Nori, Dulse, Hijiki, etc.)
Cayenne pepper (whole or flakes)
Jalapenos or other peppers
Cilantro
Vegetable broth (could use instead of olive oil, or use for flavoring)
Miso (instead of tamari)
Veggies:
- Snow peas (I love these!)
Broccoli
Bell peppers (all colors)
Cauliflower
Zucchini, any summer squash
Eggplant
Green beans
Cabbage
Green onions/scallions, leeks
Edaname or soybeans
Tofu or tempeh, marinated or not
Whatever veggies you like!
Spices such as oregano, rosemary, thyme, basil, sage can be added for an ‘American’ or Italian flavoring vs. Asian spices.
Recommend using organic veggies and spices as much as possible too.