Asian Stir Fry


  • 1 tablespoon sesame oil

  • 1 cup broccoli florets

  • 1/2 large red bell pepper, sliced into strips

  • 1 medium garlic clove, minced

  • 1 teaspoon grated fresh ginger

  • 3/4 cup julienne carrots

  • 6 mushrooms, sliced into slivers

  • 1/3 cup cashews

  • 1 cup bok choy shredded

  • 3 tablespoons vegetable broth

  • 3 tablespoons soy sauce

  • 1 tablespoon corn flour

  • handful of mustard micro greens

Chef Making Flambe


  • In a large skillet or wok, sautee ginger and garlic with oil. Later add broccoli and bell pepper. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and bok choy and stir fry for 2 minutes.

  • Whisk together broth, soy sauce and corn flour; add to vegetable mixture and stir fry for 2 minutes.

  • Serve alone or over rice or noodles with a handful of micro greens as garnish