10 Vegetable Stir-Fry

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup dry sherry
• 3 tablespoons canned low-sodium vegetable, chicken, or beef broth
• 2 tablespoon fermented black beans (black bean paste)
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 3 tablespoons peanut or grapeseed oil
• 1 1/2 tablespoons peeled and minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)
• 2 to 3 small dried hot red chiles
• 1/2 green bell pepper, cut into 1-inch dice (about 3/4 cup)
• 1/2 red bell pepper, cut into 1- inch dice (about 3/4 cup)
• 3 small carrots, halved lengthwise and cut into 1/8-inch-thick half-moons on the diagonal (about 1 1/2 cups)
• 1 celery stalk, thinly sliced on the diagonal (about 1/2 cup)
• 2 cups halved broccoli florets
• 2 cups sliced shiitake mushrooms (about 4 ounces)
• 2 cups 1/4-inch sliced red cabbage
• 1 cup snow peas, ends trimmed (about 4 ounces)
• 1 cup bean sprouts
• 1 teaspoon hot sesame oil (optional)
• Steamed jasmine or other rice, for serving

Instructions

1. In a medium bowl, whisk together the soy sauce, sherry, broth, fermented black beans, toasted sesame oil, cornstarch, and sugar. Set the sauce aside.

2. Heat a large wok over high heat until smoking. Add 2 tablespoons of the peanut oil, then add the ginger, garlic, green onions, and chiles and cook for 1 minute, stirring frequently (keep stirring as you make each addition). Add the bell peppers and cook for 1 minute, then add the carrots and celery and cook for 1 minute. Add the broccoli and cook for 1 minute. Last, add the mushrooms and cook for 1 minute.

3. Make a hole in the center of the vegetables, moving them
as far to the sides of the wok as possible. Add the remaining 1 tablespoon oil to the center of the wok. Add the cabbage and cook for 1 minute, stirring frequently. Incorporate the rest of the vegetables from the sides of the wok with the cabbage. Finally, add the snow peas and bean sprouts and cook for 1 minute longer, continuing to stir. Whisk the reserved sauce and add it to the wok. Cook the vegetables for 1 minute longer, tossing with the sauce, and remove from the heat. Stir in the hot sesame oil, if desired, and serve immediately over bowls of steamed rice.

Yield: 4 servings

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