Bok Choy, Carrots, Celery, and Onions, with Sweet and Sour Sauce

Preparation

We prepare this recipe in our stainless steel wok. It will make enough to serve 4 adults as a main dish, as depicted, or 6 adult servings is served over a bed of brown rice.

If you plan to serve over a bed of brown rice, place the rice pot and water on the stovetop and bring to a boil.

While the water is heating, wash and clean the vegetables, and peel the carrots and onions.

When the water in the rice pot begins to boil, add the brown rice, cover, reduce the heat to simmer, and cook until the rice until all the water has been absorbed into the rice (20-30 minutes).

Cut the bok choy into bite sized pieces, and place in the wok. Coarsely slice and cut the onions, and add to the wok. Thinly slice the carrots and add to the wok. Cut the celery into thin slices about 1 inch long, and add to the wok. Add the ginger and hot pepper, and stir-fry until the the veggies are tender but still crunchy.

In the container of a high speed blender place the vinegar, soy sauce, sesame seeds, corn starch, smoke flavor, and dates OR stevia (for fewer calories). Cover the container, and run the blender at high speed until the ingredients are smooth.

Reduce the heat in the wok to simmer, and add the sauce, and continue to stir-fry until the sauce thickens. Turn off the heat.

Serve and enjoy.