Stir-fried vegetables

January 31, 2007

Serves 4

2 tablespoons canola oil 2 cloves garlic, finely chopped 3 slices of fresh ginger, peeled and chopped 4 scallions, finely chopped 1/4 head Chinese cabbage, cored and sliced 6 shiitake mushrooms, stemmed and quartered 2 stalks celery, thickly sliced on a diagonal 1/2 red bell pepper, seeded and cut into strips 1 large carrot, thickly sliced on a diagonal 1/2 head of broccoli, tops cut into florets and stems peeled and thickly sliced 1/4 cup water or chicken stock 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon salt 2 tablespoons Chinese rice wine 6 button mushrooms, quartered 1 cup bean sprouts 2 teaspoons sesame oil 1. Heat a wok or large frying pan over high heat for 30 seconds. Add the oil and swirl it around pan. Add the garlic, ginger, and scallions. Stir-fry for 30 seconds.

2. Add the cabbage, shiitake mushrooms, celery, red pepper, carrot, and broccoli florets and stems. Stir-fry for 2 minutes.

3. Add the water or stock, soy sauce, sugar, salt, and rice wine. Cover with a lid and cook the vegetables on medium-high heat for 2 minutes more.

4. Uncover the pan. Add the button mushrooms and bean sprouts. Stir-fry the vegetables for 1 minute more. Turn off the heat. Sprinkle with sesame oil. Stir again and serve with rice. Debra Samuels