Created by JoanWagnerTeller on February 21, 2020
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.