Get your chopsticks ready!!

Have pot of brown rice; quinoa, polenta or pasta ready to go. This stir-fry only takes 10 minutes or so.

1/2 onion

1 clove garlic

1/2 inch grated ginger

3 small summer squash

1 hot chili

1 sweet red pepper

1/4 cabbage or 4 leaves of chard

2 shucked ears of sweet corn

2 tomatoes

3 T Olive oil

2 tsp Sesame oil

1 Tablespoon of Umeboshi plum vinegar or apple cider vinegar

1 Tablespoon Balsamic vinegar

2 Tablespoon Tamari or Braggs

1 Tablespoon Flaked Dulse or Nori seaweed

3/4 cup of chicken or veggie stock

2 T of White wine

3 T toasted sesame seeds

Julienne or French cut all your vegetables and leave them in piles (don’t mix them) until ready for cooking. Heat olive oil in pan until very hot but not smoking. As soon as oil is hot add onion, garlic, ginger, and broccoli. Stir occasionally and cook for 3-4 minutes. Next add sesame oil, squash, chilies, cabbage or chard and peppers. Cook for a few more minutes adding more olive oil if necessary. Next add tomatoes, tamari or braggs, chicken stock, wine, umeboshi vinegar, seaweed and sesame. Add toasted sesame seeds and serve.