A stir fry is a blank slate.  I turn to it when I have lots of fresh veggies and not a lot of time.

Ingredients:

1 Tablespoon canola oil

1/4 cup rice wine vinegar

1/4 cup soy sauce or tamari

2 teaspoon sesame oil

1 Tablespoon oyster sauce

1 small sliced onion

1 cup sliced assorted peppers

1 teaspoon minced garlic

1/2 teaspoon minced ginger

1/2 cup sliced eggplant

5 stalks bok choy, sliced (you can use the greens and the whites)

1 cup kale, sliced or torn

2-3 yellow and red tomatoes, diced

Preparation:

1. Heat canola oil in a large skillet or wok over medium high heat

2.  In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil and oyster sauce.  Set aside.

3.  Saute the peppers, onion, garlic and ginger until the onions begin to look translucent

3.  Add the eggplant, bok choy and kale to the pan.  Pour the sauce mixture over the stir fry and saute until the bok choy begins to get tender, about 5 minutes.

4.  Remove from the heat and stir in the chopped tomatoes.  Serve over rice or noodles.