Everyday Chinese Vegetable Stir-Fry

🥘 Ingredients

• Shaoxing wine
  1 Tbsp
• asparagus
  1 c
• bell pepper
  1 c
• carrot
  1 c
• celery
  1 c
• cornstarch
  2 tsp
• garlic
  3 cloves
• ginger
  4 slices
• long hot pepper
  1 c
• oyster sauce
  2 tsp
• salt
  1/4 tsp
• sesame oil
  1/4 tsp
• sliced mushrooms
  1 c
• sugar
  1/4 tsp
• vegetable oil
  2 Tbsp
• vegetable stock
  1/3 c
• water
  1 Tbsp
• white pepper
  1 pinch

🍳 Cookware

• liquid measuring cup
• wok

1. 1

   In a liquid measuring cup , combine the vegetable stock , Shaoxing wine , oyster sauce , salt , sugar , sesame oil , and white pepper .

   vegetable stock: 1/3 c, Shaoxing wine: 1 Tbsp, oyster sauce: 2 tsp, salt: 1/4 tsp, sugar: 1/4 tsp, sesame oil: 1/4 tsp, white pepper: 1 pinch
2. 2

   In a wok over medium heat, add the vegetable oil and ginger . Cook until the ginger is lightly browned at the edges, and then add the sliced mushrooms . Stir-fry for 1 to ⏱️ 2 minutes , until the mushrooms are tender.

   vegetable oil: 2 Tbsp, ginger: 4 slices, sliced mushrooms: 1 c
3. 3

   Add the carrot , celery , asparagus , bell pepper , and long hot pepper . Stir-fry for ⏱️ 1 minute , and then add the garlic and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for ⏱️ 1 minute , until the vegetables are tender.

   carrot: 1 c, celery: 1 c, asparagus: 1 c, bell pepper: 1 c, long hot pepper: 1 c, garlic: 3 cloves
4. 4

   Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.

   cornstarch: 2 tsp, water: 1 Tbsp