6 jalapeno cheese bratwursts, fully cooked and coarsely sliced
3 stalks of celery, coarsely sliced
3 stalks of leafy Bok Choi, coarsely sliced
2 carrots, thinly sliced
1 can of sliced water chestnuts
3 green onions, coarsely sliced
4 cloves of garlic, chopped
1-12 ounce package of frozen cauliflower
1/3 cup walnuts, coarsely chopped
1 key lime, zest and juice
1 lemon, zest and juice
1 California navel orange, zest and juice
1 tsp honey
1/2 cup soy sauce
1 cup chicken broth
1 cup beef broth
1/2 tsp white pepper
1 tsp of ginger
1/2 tsp chipotle powder
1/2 tsp garlic powder
2 tbl cornstarch
1/4 cup olive oil (4 tbl), in two portions
2 tsp sesame oil
Gather and prepare all ingredients prior to cooking. Cook time is short and at high temperature. So have everything ready to dump in at the right time to prevent burning.
Remove the zest of the lemon, lime, and orange, slice them in half. Using a juicer, squeeze out their juices. Remove the seeds and pulp as you strain the juices into a small bowl, then stir in 1 tsp of honey.
Clean and slice all the vegetables as directed and put them into a large mixing bowl as you go. I thin slice the carrots on a mandolin. The rest gets coarsely chopped on a cutting board. Particle size affects the cook time and the ultimate mouth feel.
Combine the broth, dry spices, soy sauce and cornstarch in a small bowl and mix them until uniform. Set this mixture aside and remember to stir it well before adding it to the wok/kettle later in the recipe.
When all the preparation is complete, heat your wok or kettle and add half of the olive oil (2 tbl) and 2 tsp of sesame oil. Let the oil get hot enough to sizzle a drop of water before proceeding.
Now toss in your chopped garlic and the lemon, lime, and orange zest and stir fry for 30 to 45 seconds. Don't over cook the garlic or it will be bitter.
Next, add the vegetables to wok/kettle in two or three portions while stirring to make sure everything gets evenly coated with oil and exposed to the heat. Hang on to the mixing bowl because you'll need it again below. Stir fry the vegetables for about 3 minutes.
Now, pour in the fruit juices. Mix well and cover. Let everything steam for 3 or 4 minutes more while stirring periodically. When all the vegetables are tender, pour them into large mixing bowl you reserved above and set them aside.
Add the remaining 2 tbl of oil to the wok/kettle, and let it heat for 30 to 45 seconds. Add the sliced brats to the oil and stir fry for 1-2 minutes to brown their outer skins a little.
Next, add the broth, soy sauce, spices, and cornstarch mixture. Remember to give this solution a good stir before adding it to the wok/kettle. Heat the brats in the liquid until it boils and thickens. Return the vegetables to the kettle and bring everything to a boil while stirring. Serve this recipe
in a bowl by itself or over rice if you can eat that sort of thing. Enjoy.