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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon peanut oil

  3. 1/4 pound chinese snow-peas -- cut into 1-inch

  4. -- chunks 2 ounces oyster mushrooms -- whole or cut in

  5. -- half depending upon

  6. -- size

  7. 2 ounces shitake mushrooms -- whole or cut in

  8. -- half stems removed

  9. 3 ounces red bell pepper strips -- cut into 1-inch

  10. 3 ounces yellow bell pepper strips -- cut into 1-inch

  11. 1/2 large japanese eggplant -- cut into 6 or 1/4 medium bok choy -- cut into 1-inch

  12. 5 broccoli florets -- up to

  13. 5 young asparagus -- cut into 1/2-to-2-inch

  14. -- lengths

  15. 1/2 cup chicken stock --heated

  16. 1 tablespoon soy sauce

  17. salt

  18. freshly groung pepper

  19. **EQUIPMENT**

  20. wok -- or large skillet

Instructions Jump to Ingredients ↑

  1. * shitake mushrooms stems can be added to stocks for flavor1. In a wok or large skillet, heat the oil. Over high heat, stir fry all the vegetables, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.

  2. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.

  3. To prepare ahead: Have all the ingredients cleaned and cut, and cook when ready to serve.

  4. The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.

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