Stir-fried vegetables

January 31, 2007

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