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Stir-fried vegetables

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

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