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Vegetable Stir-Fry

Here's how you make Vegetable Stir-Fry
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  • Servings: 5
  • Prep: 90m
  • Cook: 15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • Vegetables (3 cups raw vegetables, from this sample list, see note in Description, above)
  • Broccoli, cut in 2" florets
  • Cauliflower, cut in 2" florets
  • Carrot, julienned
  • Onion, chopped or cut in rings
  • Celery, sliced diagonally or julienned
  • Cabbage, shredded
  • Red or green pepper, julienned
  • Bok choy, sliced diagonally
  • Turnips, sliced fairly thin and cut in strips
  • Pea pods, stemmed
  • Mung bean sprouts
  • Fresh mushrooms (or canned)
  • Scallions, chopped
  • Cilantro, chopped
  • Canned baby corn
  • Canned bamboo shoots
  • 2 tablespoons sesame oil
  • 2 tablespoons oil (vegetable oil)
  • 2 tablespoons water
  • 2 to 3 minced garlic cloves
  • 1 1/2 cups vegetable stock (or water or combination of both, the stock can include any liquid from canned vegetables used in the recipe, making up the difference with water to equal 1½ cups)
  • 4 tablespoons soy sauce, or to taste
  • 3 tablespoons dry sherry (not cooking sherry)
  • 1/2 to 1 teaspoon fresh grated ginger root, or to taste
  • 2½ tablespoons cornstarch
  • 2½ cups cooked rice (boiled)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Assemble all ingredients and set aside.

  • Step 2: In large skillet, heated first, put 1 Tbsp. of the sesame oil, the vegetable oil, and the water and heat on moderately high heat.

  • Step 3: When this is really hot, stir-fry the "hard" vegetables.

  • Step 4: 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.

  • Step 5: Stir till all of the vegetables are tender-crisp, then turn off the heat and leave uncovered while making the sauce.

  • Step 6: Heat the remaining 1 Tbsp. of sesame oil in heavy saucepan.

  • Step 7: Add garlic and sauté over low heat.

  • Step 8: Pour stock over the garlic, then add soy sauce, sherry, and ginger.

  • Step 9: Dissolve cornstarch in a little cold water before adding it to the liquid in the pan.

  • Step 10: When liquid is just about to boil, lower heat and whisk in the cornstarch.

  • Step 11: Let sauce boil slowly until thick, stirring almost constantly.

  • Step 12: Serve over the rice.

We hope you enjoy this recipe!

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