The thing I love most about stir-fry is how creative you can be!
Here’s what I used:
- yellow onions
- green onions
- garlic
- broccoli
- carrots
- celery
- jalapeño pepper
- mushrooms
- bean sprouts
- bok choy
…and I sauteed some chicken that was marinated in Asian spices for my hubby.
I used some olive oil, soy sauce, rice vinegar, and a teenie bit of sesame oil. Beware, sesame oil is very strong, so a little bit goes a long way!
I sauteed the chicken in a different pan, so this dish is completely vegan-friendly! One thing I would have done differently is to not put SO many bean sprouts in the dish (I think I used about 3/4 of the bag!) and nix the celery. It distracted me from the taste of the other vegetables. But overall, this was a great dish!
Looks yummy! And I think I have most of the ingredients. What does the rice vinegar do? Or how is it different from other vinegars?
I usually see rice vinegar in Asian recipes. I used it to marinade the chicken with, and from what I hear, it tasted amazing! It tastes a little more tart, which I liked with this recipe. But ANY vinegar would do. Cider, white, red wine, etc. Let me know what you use! 🙂