Stir-Fried Wok Vegetables

Chinese stir-fry

Serves 6

Ingredients:

🫒  1 tbsp olive oil

Aromatics:

1 tbsp minced fresh ginger (optional)

 🌶️  chili peppers, seeded and chopped (optional)

leeks (optional)

shallots (optional)

Vegetables: 

🍆 eggplant

zucchini

🫑  bell pepper 

sugar snap peas

🥕  carrots 

🍄  mushrooms 

🥦  broccoli

🌽  1 baby corn

Sauce:

¼ cup soy sauce

🧄  3 garlic cloves minced

3 tbsp brown sugar

1 tsp sesame oil

½ cup chicken broth

1 tbsp cornstarch

Garnish:

🌿  chopped green onions and sesame seeds (optional)

Directions:

Wash and dry vegetables. Cut them into equal pieces.

Sauce. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil,  broth/water, and cornstarch.

Aromatics. Heat  oil in a wok over high heat. When the oil is hot, stir in ginger and minced chilies; cook and stir until the ginger is fragrant, about 30 seconds.

Stir-fry: Add vegetables. Stir-fry 2-3 minutes until veggies are crisp-tender.

Sauce w/ starch: Pour the sauce over veggies and cook until the sauce has thickened.

Sauce w/o starch: Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. 

If using soft leaves (e.g., cabbage) - remove wok from fire, stir in cabbage leaves and cook for 30 sec or until cabbage leaves are wilted. 

Garnish: add chopped green onions / cilantro and sesame seeds if desired.