Hunan vegetable stir-fry from Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World by Robin Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • swegener on January 16, 2015

    I liked the idea of this recipe, and that it encouraged you to use whatever veggies you have, since I had an odd assortment. I used bok choy, hairy melon, jicama, three kinds of mushrooms, green onions. The veggies were all good--an interesting mix of textures and flavors, but for something pretty spicy, this was surprisingly one noted. I think my soy sauce was reduced sodium, so it probably needed more salt. I did ultimately enjoy the dish when I combined it with another dish of mustard-sirachia marinated chicken.

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