AuthorSite EditorCategoryDinner, Lunch1. Mix sauce ingredients in zipper bag or covered bowl. Set aside in cooler to allow flavors to meld for 1 hour (minimum)
2. Chop/slice/drain vegetables as appropriate. Store in zipper bags until ready to cook. (Note: Above steps can be done at home before trip if desired.)
3. Start wood fire. When fire is hot, place wok on fire. Pour 2-3 tbs. of oil into wok and spread around with wok tools.
4. When oil is hot, add cauliflower, carrots, broccoli. Stir until vegetables start to soften.
5. Add onion, peppers, beans. Continue to stir until these vegetables have cooked slightly. (A good judge of this is when the onions start to wilt or change color.)
6. Add remaining vegetables. Continue to stir. Add just enough sauce to coat the vegetables, stirring slowly. Place wok lid on wok and let steam for 2 to 3 minutes.
7. Remove lid, toss vegetables again. Taste to see if they are done. If dish looks too dry, add more sauce to taste.
8. Serve with extra sauce.
Ingredients
Directions
1. Mix sauce ingredients in zipper bag or covered bowl. Set aside in cooler to allow flavors to meld for 1 hour (minimum)
2. Chop/slice/drain vegetables as appropriate. Store in zipper bags until ready to cook. (Note: Above steps can be done at home before trip if desired.)
3. Start wood fire. When fire is hot, place wok on fire. Pour 2-3 tbs. of oil into wok and spread around with wok tools.
4. When oil is hot, add cauliflower, carrots, broccoli. Stir until vegetables start to soften.
5. Add onion, peppers, beans. Continue to stir until these vegetables have cooked slightly. (A good judge of this is when the onions start to wilt or change color.)
6. Add remaining vegetables. Continue to stir. Add just enough sauce to coat the vegetables, stirring slowly. Place wok lid on wok and let steam for 2 to 3 minutes.
7. Remove lid, toss vegetables again. Taste to see if they are done. If dish looks too dry, add more sauce to taste.
8. Serve with extra sauce.