Vegetable Stir-fry sauce:
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Mix well, set aside, pour into the pan over your hot stir-fried vegetables*. Toss gently and cook for 1 to 2 minutes.
Use any vegetables that you like; this is simply suggestion.
- 1 slice fresh ginger (not cut up)
- ½ cup snow peas
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup sliced mushrooms
- 1 small white onion, cut into eighths
- 1 carrot, peeled and cut into matchsticks
- 1 celery rib, finely chopped
- 1 big handful of beansprouts
In a medium-sized pot, bring salted water to a boil. Add snow peas and cook for 5 seconds. Remove from water and run under very cold water, and drain. Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green. Drain and rinse under cold water.
Heat oil in wok until just smoking over medium heat. Add the ginger slice and cook until brown, 1 to 2 minutes. Remove and discard ginger. Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.
Throw in the bean sprouts. Pour sauce over and toss to mix. Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.
We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn. Wonderful photos and tips are included with the recipe, as well as wok care etc. This is the adaptation for our own kitchen:
- 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces
- 2 Tablespoons dry sherry or rice wine
- 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
- 2 Tablespoons soy sauce
- 3 medium cloves garlic, smashed with the side of a knife
- 1 teaspoon minced jalapeno chilies, with seeds (optional)
- 1 Tablespoons oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cut up the ingredients: it is extremely important that all of the ingredients are cut as directed! Each piece must be of uniform size. Cut the vegetables and set them aside in a bowl. Prepare the aromatics as directed and set them aside as well.
- Make the sauce: In a small bowl, combine the sherry, broth, and soy sauce.
- Heat the wok: Turn on a stove burner to high. Set a 14” wok over the burner. The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact. Do not overheat the wok!
- Pull the wok off of the heat and add the oil: Swirl it around until it coats the sides and bottom. If the wok smokes wildly the moment you add the oil, it is too hot.
- Add the aromatics to the wok: Put the wok back on the heat. Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
- Add the vegetables: Push the garlic and chilies up the sides of the wok and add the vegetables
- Season the vegetables: Sprinkle the salt and pepper over the top.
- Set a timer for 2 minutes.
- Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
- Add the sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the centre. Stir-fry and toss to coat the vegetables.
- Cover and cook for 15 seconds.
- Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.
Serve on top of — or tossed with — your favourite Chinese noodles. This can also work well with a block of extra firm tofu, instead of chicken.
- 2 Tbsp water (we usually add ½ cup or more of water to this and toss the whole recipe with our noodles)
- 1 Tbsp Hoisin Sauce or Plum Sauce (made with plums, not pumpkin or “something else”)
- 1 Tbsp Soy Sauce
- 1 tsp (or more) hot chilli paste
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 Tbsp Cornstarch
- 1tsp sesame oil
- 1 egg white, beaten with a fork
- 1 garlic clove, finely chopped
- 1 lb/454g boneless, skinless organic chicken, cut into bite sized pieces
- 1 garlic clove, chopped
- ½ to 1 tsp fresh ginger root, grated
- 2 small carrots, thinly sliced on diagonal
- ½ medium green pepper, largely diced
- ½ medium red pepper, largely diced
- 1-5 fresh small red chillies, OR 1-2 finely chopped jalapeño chillies
- 3 green onions, chopped
- Handful of dry roasted peanuts, roughly chopped
Sauce: stir first 5 ingredients into a small cup or bowl until smooth. Set aside.
Chicken #1: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add sesame oil, egg white, and garlic and whisk until smooth. Add chicken and toss until chicken is very well coated.
Veggies: Heat wok or frying pan until hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
Add green and red peppers, and chillies. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to a bowl.
Chicken #2: Add second amount of cooking oil (1Tbsp) to hot wok. Add all of chicken mixture that is in the bowl. Stir immediately to break up chicken pieces. Stir-fry on medium-high for about 3 minutes until chicken is no longer pink. Pour in sauce, and stir until boiling and thickened. Add pepper mixture, green onions, and peanuts. Heat and stir until peppers and onions are coated, and mixture is heated through.
Garnish with more peanuts, if desired.
Makes 4 cups.
*Note: double up on the sauce ingredients if you like lots of sauce with your noodles, or just add the extra water as noted!