½ cup vegetable stock or water
¼ teaspoon 5-spice powder
1 ½ cups yellow onion, thinly sliced
1 cup carrot, bias cut slices
1 cup mushrooms, sliced
1 cup red bell pepper, julienne
1 cup red cabbage, thinly sliced
1 tablespoon garlic and/or ginger, minced
2 cups bok choy or baby bok choy, ½ inch chop
1 tablespoon rice wine(mirin) or 2 teaspoons rice vinegar
1 tablespoons wheat-free tamari or soy sauce, to taste
2 tablespoons fresh cilantro, minced
Sea salt and ground black pepper
Hot sauce to taste
1. Place a sauté pan or wok over high heat. Add the oil. Add the onion and 5-spice powder and sauté 3 minutes, stirring frequently and adding small amounts of water or vegetable stock if necessary to prevent sticking.
2. Add the carrot and mushrooms, and sauté 5 minutes, stirring frequently. Add the bell pepper, cabbage, and garlic, and sauté 5 minutes, stirring frequently. Add the bok choy and sauté 3 minutes, stirring frequently.
3. Add the remaining ingredients and stir well before serving.