Stalk and Stem Stir Fry
By Chef Monique of Gastromonique
3 tbs Tamari, soy sauce or Liquid Aminos, divided
2 tbs Rice Vinegar
2 tbs Shoa Xing Wine
1 2” thumb of ginger, julienned
3 Spring Onions
1 lb stalks (cauliflower, broccoli, chard, etc)
1 tbs corn or peanut oil
1 flank steak, sliced into 2” strips (optional)
1 tbs Corn Starch
Combine tamari, rice vinegar, and wine in small bowl. Toss steak strips in chili flakes and corn starch. Stir in 1 tbs tamari.
Heat oil in a wok over medium high heat. Add ginger and onions and sautee for 2 minutes. Remove from pan and set aside.
In the same wok, sautee stalks stirring frequently for 2-3 minutes. Remove from pan and set aside into the ginger onion mix.
Brown Steak strips in the wok, in a single layer (Just a few seconds on each side). Turn off Heat. Add stalk and onion mix and sauce mix to the pan. Stir to combine.