The Chinese stir fry is a very convenient way to mix and match beneficial ingredients and cook them at a high speed thanks to the way heat is transferred in the wok and the large surface area of the finely sliced ingredients.
In this dish, I have included carrots (beneficial for Type A and B), baked tofu (avoid for B, beneficial for Types A and AB), celery (beneficial for Types A and AB), shiitake mushroom (beneficial for B but avoid for all others), bamboo shoot (neutral for all), scallion, garlic and ginger (fine for all types).
Have you ever done stir fries before? Are you inspired to “wok” some veggies? Give it a try, and let me know if you like it!
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