Everyday Stirfry
Ingredients
1/3 cup water (or chicken stock)1/3 cup soy sauce (I added this because I added cabbage)
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons oyster sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1 pinch ground white pepper
2 tablespoons vegetable oil
1 cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 ounces/85g)
1 cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot/100g)
1 cup celery (thinly sliced on a diagonal; 1 cup = about 2 ounces/60g)
1 cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup = 40g)
1 cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about 1/2 medium bell pepper/90g)
1 cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper/60g)
1/2 lb. cabbage (230g, bok choy or napa, hand-shredded into bite sized pieces, washed, and thoroughly dried - I added this)
3 cloves garlic (minced)
2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon/15 ml water)
Directions
0. Make cornstarch slurry.1. In a liquid measuring cup, combine the water (or chicken stock), soy sauce, Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.
2. In a wok over medium heat, add the oil and ginger. Stir-fry mushrooms for 1 to 2 minutes, until the mushrooms are tender.
3. Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute
4. Add the garlic and the seasoning mixture you prepared earlier.
5. Add the cabbage, turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. The cabbage should be wilted, but still slightly crunchy and caramelized.
6. Pour cornstarch slurry into the simmering sauce.
7. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid.
8. Serve hot!
