1 cup cold vegetable stock
1 to 2 tablespoons oyster sauce or mushroom sauce
1 heaping tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon clear rice vinegar or cider vinegar
1 tablespoon peanut oil
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 medium red Fresno chile, seeded and finely chopped
2 small carrots, cut into a 2-inch julienne
1 red pepper, seeded and cut into a julienne
1 yellow pepper, seeded and cut into a julienne
1 large handful snow peas
2 cups thinly shredded red cabbage
1 small handful shredded kale
3 large fresh shitake mushrooms, sliced
1 large ripe beef tomato, sliced into wedges or sliced tinned water chestnuts
1 large handful bean sprouts
1 scallion, finely sliced on the angle
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