Ingredients
1tsp vegetable oil
1tsp sesame oil
1tbsp hoisin sauce
1tsp soy (light or dark)
1/8 tsp rice vinegar
3 cloves fresh garlic
1 onion chopped
1 pound mushrooms chopped
8 julienned carrots
3 cucumbers chopped
2 bok choy leaves cut off and kept seperately
1 fennel root chopped
1 package bean sprouts
2 garlic chives(if you can find them)
Preparation
To make the sauce mix the soy and rice vinegar and pour into a sauce pan Heat for a minute, then add in the oyster sauce mix the two oils Pour the oil into the pan and heat them Once heated cook the garlic slightly to release the fragrance Add in the onion cook to a golden brown Once the onion is cooked add the fennel root and the bottoms of the bok choy cook until transparent Once cooked add the carrots, bean sprouts, mushrooms, chives if found, and bok choy leaves Cook for 1 minute then add sauce Cook for 3 additional minutes stirring constantly to coat all the vegetables Once finished serve and enjoy
