Beans & Barley’s Ginger Stir-Fry

Bonnie O., Franklin, requested the recipe for ginger stir-fry from Beans & Barley, 1901 E. North Ave.

Polly Kaplan, co-owner, sent the recipe. Makes 6 to 8 servings

Stir-fry sauce:

1⁄2 tablespoon sesame oil

1⁄2 tablespoon finely minced garlic

1⁄2 tablespoon finely minced fresh ginger

1⁄2 teaspoon crushed red pepper flakes

1⁄4 cup sherry

1 1⁄2 tablespoons wheat-free tamari

1⁄3 tablespoon hoisin sauce 1⁄2 cup vegetable stock 1⁄2 tablespoon cornstarch 1 tablespoon cold water

Stir-fry:

1⁄4 cup vegetable oil

1 large carrot, cut into matchstick-sized pieces

1 red bell pepper, cut into strips

1 green onion, sliced 4 ribs celery, cut on a bias

6 ribs of bok choy, cut into thin strips (or substitute another vegetable of your choice)

Cooked rice

Toasted sesame seeds for garnish

For stir-fry sauce: Heat a wok, then add sesame oil and heat. Add garlic, ginger and red pepper and cook briefly. Add sherry and reduce by half. This will take about 7 minutes. Add tamari, hoisin sauce and vegetable stock and bring to a boil.

In a small bowl, whisk together cornstarch and water and add to sauce. Let boil 3 minutes or until thickened. Remove from wok and set aside.

For stir-fry: Add vegetable oil to wok and heat. Add all the vegetables and stir-fry, tossing frequently, until heated through but still crisp.

Add prepared stir-fry sauce and toss together. Heat through a few minutes, then serve over rice. Garnish with toasted sesame seeds.