"The vegetables can be cut in advance. For a spicier variant of the sauce, add chili oil or cayenne pepper or crushed red pepper to taste. Though specific quantities are given for the vegetables, you'll need a total of about 3 cups of prepared vegetables, preferably using 6-9 different vegetables from 3 different categories--hard (broccoli, cauliflower, carrot, yellow or red onion, celery), medium (cabbage, bell pepper, bok choy, turnips), and soft (pea pods, bean sprouts, mushrooms, scallions, cilantro, baby corn, bamboo shoots)."
- Serving Size: 1 (511.4 g)
- Calories 671.1
- Total Fat - 9.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 1266.9 mg
- Total Carbohydrate - 131 g
- Dietary Fiber - 1.8 g
- Sugars - 0.8 g
- Protein - 11.6 g
- Calcium - 78.4 mg
- Iron - 7.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Assemble all ingredients and set aside.
In large skillet, heated first, put 1 Tbsp. of the sesame oil, the vegetable oil, and the water and heat on moderately high heat.
When this is really hot, stir-fry the "hard" vegetables.
When they are halfway to tender-crisp, add the "medium" vegetables, then the "soft" ones, which should just wilt. For sprouts this takes 2-3 minutes, for pea pods--5-8 minutes.
Stir till all of the vegetables are tender-crisp, then turn off the heat and leave uncovered while making the sauce.
Heat the remaining 1 Tbsp. of sesame oil in heavy saucepan.
Add garlic and sauté over low heat.
Pour stock over the garlic, then add soy sauce, sherry, and ginger.
Dissolve cornstarch in a little cold water before adding it to the liquid in the pan.
When liquid is just about to boil, lower heat and whisk in the cornstarch.
Let sauce boil slowly until thick, stirring almost constantly.
Serve over the rice.
No special items needed.