Recipe Ideas

Recipes by:
K. Andrew Shepherd DC, CCN
www.mhcnz.com 972.398.0440
Wok Fried Asian Vegetables
3 medium organic carrots
2 celery stalks
¼ cup shitake mushrooms
¼ cup baby bella mushrooms
¼ cup oyster mushrooms
1 bunch spring onions
1 hand full fresh been sprouts
1 ear of corn
1 jalapeno
10 asparagus spears
1 green zucchini
½ red bell pepper
½ green bell pepper
½ cup cherry/grape tomatoes
1 pinch Himalayan rock salt
1/8 cup – ¼ cup extra virgin olive oil (depending on the size of your wok)
Julien all vegetables to the size that you prefer. Add extra virgin olive oil to a large wok (Two tablespoons of sesame seed oil can be added to the above ingredients if an additional nutty flavor is desired.) Bring to a medium heat. Shave corn kernels from the corn ear; add all vegetables except tomatoes to the wok. Add salt. Keep vegetables moving, with the spatula. When desired level of cooking is reached, remove from heat, add cherry/grape tomatoes and toss into warm, serve immediately.


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