Everyday Chinese Vegetable Stir-Fry

🥘 Ingredients

• vegetable stock 0.33 cup
• Shaoxing wine 1 Tbsp
• oyster sauce 2 tsp
• salt ¼ tsp
• sugar ¼ tsp
• sesame oil ¼ tsp
• white pepper 1 pinch
• vegetable oil 2 Tbsp
• ginger 4 slices
• sliced mushrooms 1 cup
• carrot 1 cup
• celery 1 cup
• asparagus 1 cup
• bell pepper 1 cup
• long hot pepper 1 cup
• garlic 3 cloves
• cornstarch 2 tsp
• water 1 Tbsp

1. 1

   In a liquid measuring cup , combine the vegetable stock , Shaoxing wine , oyster sauce , salt , sugar , sesame oil , and white pepper .
2. 2

   In a wok over medium heat, add the vegetable oil and ginger . Cook until the ginger is lightly browned at the edges, and then add the sliced mushrooms . Stir-fry for 1 to 2 minutes , until the mushrooms are tender.
3. 3

   Add the carrot , celery , asparagus , bell pepper , and long hot pepper . Stir-fry for 1 minute , and then add the garlic and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for 1 minute , until the vegetables are tender.
4. 4

   Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.