Vegetable Stir-Fry Recipe
Servings: 4
Ingredients
- 1 Carrot peeled and slice into thin coins
- 1 Celery stick sliced into thin strips
- 1 Cup of snow peas trimmed
- 1 Cup of bean sprouts
- 3 to 4 Shitaki mushrooms destemmed and sliced thin
- ½ Cup of baby corn sliced in half lengthwise
- ½ Cup of bamboo shoots sliced into thin strips
- ½ of a small onion sliced into thin strips
- ½ Of a red bell pepper sliced into thin strips
- 3 Cloves of garlic minced
- 1 Tablespoon of ginger minced
- 1 Tablespoon of gochujang or spicy bean paste optional
- 3 Tablespoons of neutral oil vegetable, or canola
For sauce:
- ¼ Cup of vegetable or chicken stock
- 2 Tablespoons of dry white wine
- 2 Tablespoon of soy sauce
- ½ Teaspoon of sesame oil
- ¼ Teaspoon of sugar
- 1 Teaspoon of corn starch optional, if you want the sauce thick
Instructions
- Make the sauce: Get out a small cup and add all of the ingredients for the sauce to it. Mix it up and set it aside.
- Prep all of the vegetables: Peel, trim, and slice all of the vegetables that you plan on using in your stir fry. Place these on a plate and set them aside.
- Fry the aromatics: Place your wok, or large pan over medium-high heat and toss in the 3 tablespoons of oil. Once it is hot toss in the minced garlic, ginger, and gochujang if using, stirring them for 30 seconds. Make sure to not burn them.
- Add the vegetables: Start by tossing in the carrot, celery, onion, bell pepper, mushrooms, baby corn, and bamboo shoots to the wok. Stir fry these ingredients for 3 to 5 minutes, or until they are cooked and slightly browned. Then toss in the snow peas and bean sprouts, stir-frying everything for another minute.
- Add the sauce and mix it into the vegetables. Continue stir-frying for another minute, or until the sauce is thickened up to your liking.
- Serve the vegetable stir fry immediately and enjoy!