Lean and Green Dry Pot

A spicy stir fry with a modified sauce for those looking to lower their caloric intake

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Step 1

Chop all vegetables into bite-sized pieces and arrange into bowls by the order in which you wish to steam them on the wok. (turnips, mushrooms, & lotus root); (cauliflower, celery & cabbage); (zucchini, tofu, mung bean sprouts).

Step 2

Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off heat.

Step 3

Pour contents into a glass jar and let sit overnight for the spices to settle to the bottom.

Step 4

You can also strain the oil from the spices at this time if you wish to keep the oil clear and less spicy.

Step 5

Skim from the top of the jar when measuring the oil for stir-frying

Step 6

Pre-heat wok to medium heat

Step 7

Add 1 tsp of infused oil, pureed water chestnuts, chicken bouillon, ginger, garlic, and shallots. Stir and cook for a few minutes. (Don’t burn the sauce!)

Step 8

Add dried chili peppers, whites of scallions, and first batch of vegetables. Mix thoroughly, and cover to steam for a few minutes (about 3 minutes). Add a little water if necessary.

Step 9

Add next batch of vegetables and steam

Step 10

Add final batch of vegetables, greens of scallions, and remaining ingredients.

Step 11

At this point, you may turn the wok to a higher temperature and continue stirring the vegetables until done.