Recipe: Five-Color Stir-Fry (broccoli, cauliflower, carrots, bamboo shoots and mushrooms

FIVE-COLOR STIR-FRY

4 ounces broccoli florets
4 ounces cauliflower florets
4 ounces carrots, cut into 1-inch pieces
1 teaspoon peanut or canola oil
2 slices fresh ginger
2 cloves garlic, smashed
4 ounces fresh shiitake mushrooms or soaked dried black mushrooms
4 ounces fresh bamboo shoots or whole canned bamboo shoots, sliced
2 teaspoons light soy sauce
2 teaspoons rice wine
1 teaspoon sugar, optional
1/2 cup vegetarian stock (or canned vegetable broth)
2 tablespoons cornstarch

Blanch the broccoli, cauliflower and carrots in boiling water until barely softened. Drain; set aside.

Heat a non-stick pan over medium-high heat, then add the oil. (If you are using a well-seasoned pan or wok, use enough oil to coat the pan.) Add the ginger and garlic. Stir-fry the mushrooms first, and remove when they are nearly cooked. Set them aside.

Stir-fry the broccoli, cauliflower and carrots next, tossing gently until they are seared but not broken up.

Then add the bamboo shoots. Finally, return the mushrooms to the pan. Add the soy sauce, wine and sugar. When the vegetables are almost cooked or if the pan becomes dry, add the stock.

Mix the cornstarch with a little water and slowly add to the pan, stirring constantly, until the sauce is as thick as you like. Turn the vegetables in the sauce a few more times and serve.

Makes 4 servings
Source: Zen: The Art of Modern Eastern Cooking by Deng Ming-Dao