This recipe was shared by Veggie Box volunteer Pimpimon Kaewmanee. Pim is an MSU visiting Fellow through the Fulbright Exchange Program, and studies agricultural economics and carbon capture in Thailand.

1-2 tablespoons of oil
3oz Veggie Box ginger, very thinly sliced
2 clove of Veggie Box garlic, minced
1 cup of Veggie Box yellow onion, sliced
1 cup of mushrooms (ex: Shiitake, Oyster,
white button)
¼ cup green onion, cut in 1 inch size
Sliced Red bell pepper for coloring
1 tablespoon soy sauce
1½ tablespoons oyster sauce
1 teaspoon of sugar
(Vegetarian Option) ½ cup of firm tofu, diced
(Meat Option) ½ lb chicken, sliced

1 -2 tablespoons of oil 3 oz Veggie Box ginger, very thinly sliced 2 clove of Veggie Box garlic, minced 1 cup of Veggie Box yellow onion, sliced 1 cup of mushrooms (ex: Shiitake, Oyster, 1 tablespoon soy sauce 1 ½ tablespoons oyster sauce 1 teaspoon of sugar

Without Tofu:
Shimmering the oil in a wok, add garlic and ginger
and turn the temperature to medium heat. Stir-fry
for 1-2 minute, until ginger begins to brown. Add
mushroom, onion, green onion, bell pepper and
tofu. Turn temperature to high and add soy sauce,
oyster sauce and sugar. Stir-fry briefly until
combined and cooked through, approximately 1
minute. Serve with streamed jasmine rice. Enjoy!
With Chicken:
Marinate raw, sliced chicken in a plastic ziploc or
covered dish with ½ teaspoon of oyster sauce for
10-15 minute. Shimmering the oil in a wok, add
garlic and ginger. Stir fry over medium heat for 1-
2 minutes, until ginger begins to brown. Add
marinated chicken, stir frying until almost cooked,
5-7 minutes. Add mushroom, onion, green onion,
and bell pepper. Turn temperature to high, and add
soy sauce, oyster sauce and sugar. Stir-fry briefly
until combined and cooked through, approx 1
minute. Serve with streamed jasmine rice. Enjoy!