Printable Area
Vegetable Stir-Fry
Recipe courtesy Ching-He Huang, 2011
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 2 to 4 servings
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon peeled and grated fresh ginger
- 1 carrot, sliced
- 3 shiitake mushrooms, sliced
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 handful snow peas, trimmed
- All-Purpose Stir-Fry Sauce, recipe follows
- ALL-PURPOSE STIR-FRY SAUCE:
- 1 cup vegetable stock
- 1 tablespoon oyster sauce
- 1 tablespoon Shaohsing rice wine
- 1 tablespoon light soy sauce
Directions
Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.