Depend more on food and less on drugs to preserve health. Here is a food pharmacopeia of goodness in my stirfry salad with a touch of oyster sauce and soy. The cut, stirfry and flavor is what a good cook is all about. Simple, clean, healthy and fun.
Ingredients
1/2 cup of you favorite fresh vegetables cut into 2 inch pieces, such as cabbage, peapod, pepper, onion, scallion, tomato, celery, carrot, bamboo shoots
2 cl garlic, slivered
1 tbl ginger, slivered
1 tbl mixed olive oil
1 teas soy*
1 tbl oyster sauce
1/4 cup water
Method
Heat a cast iron pan, wok or your favorite saute pan. Add the oil and then starting with heavier veggies, start to stirfry adding more as you go, tossing and grabbing a sip of wine in between!
As the veggies cook combine the soy, oyster sauce and water. Add the ginger and garlic. Stirfry again. DO NOT OVERCOOK. Let veggies be crisp!
When all is tossed and glistening, add the liquid mix, toss and serve. Enjoy with a friend, or eat it all by yourself!
* for those who want an alternative to soy, use a pinch or so of coarse sea salt.
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