Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It\u2019s a great way to use up bits of vegetables you don\u2019t know what to do with, and to get a big dose of colorful veggies into your diet!
\nPrep: 15 Cook: 5<\/p>\n
Premix sauce:<\/strong><\/p>\n Premix sauce:<\/strong><\/p>\n Slurry:<\/strong><\/p>\n Premix sauce:<\/strong><\/p>\n In a liquid measuring cup, combine the water<\/strong> (or chicken stock<\/strong>), Shaoxing wine, oyster sauce, salt, sugar, sesame oil,<\/strong> and white pepper.<\/strong><\/p>\n Make slurry:<\/strong><\/p>\n Combine the cornstarch<\/strong> and water<\/strong> into a slurry<\/strong> and set aside.<\/p>\n Stir fry mushrooms:<\/strong><\/p>\n In a wok over medium heat, add the oil<\/strong> and ginger.<\/strong> Cook until the ginger<\/strong> is lightly browned at the edges, and then add the mushrooms.<\/strong> Stir-fry until the mushrooms<\/strong> are tender.<\/p>\n Stir fry vegetables:<\/strong><\/p>\n Add the carrot, celery, asparagus, bell pepper,<\/strong> and long hot pepper<\/strong><\/span>. Stir-fry for 1 minute, and then add the garlic<\/strong> and premix sauce<\/strong>. Bring it to a simmer, and cook for 1 minute, until the vegetables<\/strong> are tender.<\/p>\n Thicken sauce:<\/strong><\/p>\n Mix in slurry<\/strong> to desired thickness and stir-fry until the vegetables<\/strong> are coated in sauce.<\/strong><\/p>\n Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Woks of Life Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It\u2019s a great way to use up bits of vegetables you don\u2019t know what to do with, and to get a big dose of colorful veggies into your diet! Prep: 15 Cook: 5 Premix sauce: \u2153cup water or chicken stock 1TBS Shaoxing wine 2tsp oyster sauce (or vegetarian oyster sauce) \u00bctsp salt \u00bctsp sugar \u00bctsp sesame oil 1pinch ground white pepper Premix…<\/p>\n\n
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