Yield: 4

Woks of Life

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5

Premix sauce:

• ⅓cup water or chicken stock
• 1TBS Shaoxing wine
• 2tsp oyster sauce (or vegetarian oyster sauce)
• ¼tsp salt
• ¼tsp sugar
• ¼tsp sesame oil
• 1pinch ground white pepper

Premix sauce:

• 2TBS vegetable oil
• 4slices ginger
• 1cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 oz)
• 1cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot)
• 1cup celery (thinly sliced on a diagonal; 1 cup = about 2 oz)
• 1cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup)
• 1cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about ½ medium bell pepper)
• 1cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper)
• 3cloves garlic (minced)

Slurry:

• 2tsp cornstarch (mixed into a slurry with 1 TBS water)

Premix sauce:

In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.

Make slurry:

Combine the cornstarch and water into a slurry and set aside.

Stir fry mushrooms:

In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.

Stir fry vegetables:

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.

Thicken sauce:

Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.

Serve.