10 Vegetable Stir-fry
In just 10 minutes you’ll have a beautiful mixture of perfectly cooked veggies that make a power- packed vegetarian entree when served over steamed jasmine rice. Eat up, kids!
Ingredients
- 1/4 cup low-sodium, gluten free 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
Directions
In a medium bowl, whisk together the soy sauce, sherry, broth, fermented black beans, toasted sesame oil, cornstarch, and sugar. Set the sauce aside.
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.
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.
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