Everyday Stir-Fry
Ingredients
- Vegetable stock: ⅓ c
- Shaoxing wine: 1 Tbsp
- Oyster sauce: 2 tsp
- Salt: ¼ tsp
- Sugar: ¼ tsp
- Sesame oil: ¼ tsp
- White pepper: 1 pinch
- Vegetable oil: 2 Tbsp
- Ginger: 4 slices
- Sliced mushrooms: 1 c
- Carrot: 1 c
- Celery: 1 c
- Asparagus: 1 c
- Bell pepper: 1 c
- Long hot pepper: 1 c
- Garlic: 3 cloves
- Cornstarch: 2 tsp
- Water: 1 tbsp
Cookware
- Liquid measuring cup
- Wok
Method
In a liquid measuring cup, combine the vegetable stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.
- vegetable stock: ⅓ cup
- Shaoxing wine: 1 Tbsp
- oyster sauce: 2 tsp
- salt: ¼ tsp
- sugar: ¼ tsp
- sesame oil: ¼ tsp
- white pepper: 1 pinch
In a wok over medium heat, add the vegetable oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the sliced mushrooms. Stir-fry for 1 to , until the mushrooms are tender.
- vegetable oil: 2 Tbsp
- ginger: 4 slices
- sliced mushrooms: 1 cup
Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for , and then add the garlic and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for , until the vegetables are tender.
- carrot: 1 cup
- celery: 1 cup
- asparagus: 1 cup
- bell pepper: 1 cup
- long hot pepper: 1 cup
- garlic: 3 cloves
Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.
- cornstarch: 2 tsp
- water: 1 tbs