Bangkok Special V (gf) Recipe
Bell peppers, string beans, bamboo shoots, onions & water chestnuts stir-fried in brown sauce.
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Ingredients
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Vegetables
Sauce
Cooking Oil
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the bell peppers, onion, and water chestnuts into thin strips. Trim the ends of the string beans and cut them into 2-inch pieces.
- 2
Make the Sauce
In a small bowl, combine gluten-free soy sauce, brown sugar, cornstarch, vegetable broth, sesame oil, minced garlic, and minced ginger. Mix well until the cornstarch is dissolved.
Cooking
- 3
- 4
Add Bell Peppers and String Beans
Add the sliced bell peppers and string beans to the wok. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- 5
Incorporate Bamboo Shoots and Water Chestnuts
Add the bamboo shoots and water chestnuts to the wok. Stir to combine and cook for another 2 minutes.
- 6
Add Sauce
Pour the prepared sauce over the stir-fried vegetables. Toss everything together to ensure the vegetables are well coated in the sauce. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Serving
- 7
Serve Hot
Serve the stir-fried Bangkok Special V hot, garnished with sesame seeds or green onions if desired.