STIR-FRIED VEGETABLES Chris Jenkins Kushi Institute chef


  • 1 carrot, ribbon cut
  • 1 lotus root, cut into thin half-moons
  • 2 medium yellow onions, sliced into half-moons
  • 2 heads broccoli, cut into small florets
  • 4 leaves nappa or Chinese cabbage, in ¾ inch-wide slices
  • 4 fresh shiitake mushrooms, de-stemmed and quartered
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons shoyu
  • 2 tablespoons brown rice vinegar
  • 2 tablespoons arrowroot flour
  • 2 tablespoons freshly grated ginger juice
  • 2 scallions, sliced thin for garnish
  • ½ cup apple juice
  • ½ cup water
  • 1 pinch sea salt


  • Warm a sauté pan over a medium-high flame. Add the oil and wait a few seconds for the oil to heat up. Then, add the onions, lotus root and a pinch of sea salt. Stir-fry for about two minutes, until the onions begin to be translucent. Add all the other vegetables and continue sautéing for about 10 minutes, or until they are tender but still a bit crunchy. Then, add the shoyu, vinegar, ginger juice and ½ cup of apple juice and cook 30 seconds more. Mix the arrowroot into ½ cup of water, and stir this into the vegetables while they are cooking. When the arrowroot gelatinizes, remove the vegetables from the heat. Garnish with scallions and serve.
  • These “Chinese-style” vegetables make a nice side dish, served with rice.