- 1 package dried round rice wraps (available at Asian grocers)
- 3 cloves garlic, chopped or minced
- 1 onion, sliced and chopped
- 1 peeled, thumb-size piece galangal (or ginger)
- 1 package of "beef" or "chicken" wheat gluten strips (or substitute approx. 1 1/2 cups beef or chicken strips if non-vegetarian)
- 1 head broccoli, cut into small florets
- 1 Thai eggplant (or 1/2 a Japanese eggplant), chopped into small slices or chunks
- 1 cup fresh basil, roughly chopped
- 1-2 Tbsp. black bean & garlic sauce (available at Asian grocers
- 1/2 tsp. dark soy sauce
- 2 tsp. light soy sauce
- 1 Tbsp. [vegetarian or regular] fish sauce
- 1 Tbsp. rice vinegar
- 3 Tbsp. water
First, place wok or large frying pan over medium-high heat. Add 2 Tbsp. oil (such as canola), then the onion, galangal or ginger, and garlic. Stir-fry 1 minute.
