Date: Sat, 11 Sep 93 21:45:16 PDT From: Dick Wilmot VEGGIE-STIRFRY Tonight I did fresh veggie stir fry and it was much better. The secret was a non-fresh thing: frozen ginger root. Ingredients: bunch of green onions grated frozen ginger root (it keeps nicely frozen) large red (Bell?) pepper serrano chile poblano chile 1 white onion some sage some cilantro 1 can water chestnuts about 1.5 pounds fresh green beans 1 pound fresh Zucchini squash (some little ones and a piece of a big one) a few onces balsamic vinegar some basil leaf 1 large bok choy 1 large glass of tap water (or bottled if you don't use your tap) Saute the green onions in balsamic vinegar in a large fry pan until they start to carmelize (taking the bite out) then smother with chopped (in large pieces) white onion. While this is smothering, start the wok going with water in bottom. Add the chiles to the onions in the fry pan. As the wok begins to boil add veggies by cutting into pieces over the wok then add the onions and grate the garlic. Add spices. Cover wok on medium heat but watch it very carefully. Don't let it run dry (using no oil means instant ruination if the water in the bottom runs out). You want the veggie enzymes killed but I hate mushy vegetables so you want to stop the processjust before the veggies aren't crisp. I applied liberal amounts of Kikkoman Lite soy sauce to my portion. kwvegan vegan