Recipe courtesy of Ching-He Huang
15 min
10 min
5 min
2 to 4 servings


  • 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


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.

All-Purpose Stir-Fry Sauce:

In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.

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