Sesame Vegetable Stir Fry

This wasn’t planned before I did my weekly shopping, I pulled it together from what was in the vegetable drawers and produce baskets in my fridge.   It was supposed to be a vegetarian night and as far as I had thought was, “egg something”.  Now I know eggs aren’t always considered vegetarian, and personally, I don’t think they are.  But this is what we ended up having that night.

I keep some Chinese flavoring agents around in case the mood strikes so when I decided to make Egg Foo Yung I thought we needed to have something with it.  Sticky white rice would have been good, but I only buy brown.  Incidentally, I did pick some up on the following grocery run because I wanted to have it available the next time for a special occasion (which I’m sure will end up being made into rice pudding, something I’ve wanted for a long while).   I saw that we had cabbage, there was my bok choy sub., and crimini mushrooms which I could use in place of shitake, kohlrabi from the garden which I peeled and sliced, making a darn good bamboo shoot replacement, and the sesame seeds I had purchased weeks before for the Schezwan shrimp dish that never was when my cleaned coconut sprouted green specks before I could make coconut milk from it.

I was glad I’d chosen the stir fry over plain, boiled brown rice, but was reminded that a wok needs to join the tortilla press that’s on my culinary gadget wish list.  I think I’ll live without one, though.  I’ve always managed and for Pete’s sake, a lot of the East Coast is a disaster area right now.  Who needs kitchen gadgets?!

I almost forgot.  After I had my vegetables prepped, my teenager asked if he could help cook dinner.  So he actually made this while I took care of the Egg Foo Yung.  So glad my boys like cooking and want to learn.  I think he did a great job!


4 c. cabbage or bok choy

2 c. sliced mushrooms

1 c. onion, julienne

1 c.  carrots, julienne

1 1/2 c. kohlrabi

2 garlic cloves, minced

Peanut or sesame oil.


2 T soy sauce

2 tsp. toasted sesame seeds

1 1/2 tsp fresh ginger, minced

1 tsp. cornstarch

1/2 c. chicken broth


Mix together the sauce ingredients and set aside.

Cut vegetables.

Toast the sesame seeds in a cast iron skillet until golden and set aside.  Be careful, they pop when overheated like popcorn so keep stirring them and stand back.

Heat wok, or large dutch oven if you don’t have one, add oil and when the oil is very hot, toss in the garlic and saute.  Add remaining vegetables and gently toss while cooking until they are tender but not browned.

Reduce heat  and drizzle in the sauce, cooking until it thickens and coats the vegetables.  Sprinkle in the sesame seeds.

Makes 8 servings.


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