Sensual Vegetable Stir-Fry
Source: Anna Lappé and Bryant Terry, authors of Grub: Ideas for an Urban Organic Kitchen.
Apparently, the vegetables in this dish stimulate multiple appetites.
½ cup cold apple juice
2 teaspoons arrowroot
1 tablespoon apple cider vinegar
2 tablespoons tamari or shoyu
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 tablespoons sesame oil
¾ cup thinly sliced red onions
1 fresh red chile, seeded and cut in thin strips
2 large carrots, thinly sliced on the diagonal
2 ½ cups thinly sliced red cabbage (about ¼ head)
1 to 2 bunches baby bok choy, cut into bite-sized pieces (to equal 2 cups)
¼ cup pine nuts
- In a small bowl, combine the arrowroot with 2 tablespoons of the apple juice and mix well until the arrowroot is completely dissolved. Add the remaining apple juice, apple cider vinegar, tamari, ginger, and garlic. Mix well and set aside.
- Heat a large skillet or wok over high heat. Add the oil and heat for 30 seconds, until very hot but not smoking.
- Add the onions and the chile and stir-fry for about 2 minutes, until they start to soften. Add the carrots and stir-fry for about 2 minutes, until they start to soften.
- Add the cabbage and stir-fry for about 2 minutes, until the cabbage starts to soften. Add the bok choy and stir until the leaves start to wilt, about 30 seconds.
- Add the pine nuts and apple juice mixture, stir well, and simmer for 1 minute. Serve immediately with Forbidden Rice.