Recipe: Vegetable Stirfry

recipelink.com Chat Room Recipe Swap - 2001-08-23
From: Recipelink

Vegetable Stirfry
From: Marni
Newsgroup: rec.food.recipes

3 carrots, peeled and thinly sliced
3 stalks of celery, thinly sliced
2 yellow onions, cut into 1-inch squares
2 small bell peppers (any color), cut into 1-inch squares
1/2 lb. mushrooms, sliced
1/2 bunch of greens (such as spinach or arugula), coarsely chopped
1 cup Chinese pea pods, cut into thirds
1 cup sliced red cabbage
3 cloves of garlic, minced
1 inch thick slice of fresh ginger, minced
Vegetable oil
Sesame seed oil
Soy sauce
Water
Cornstarch
Dry or medium sherry
Black pepper

Heat a wok over high heat. Pour in a small amount of vegetable oil, swirl to coat entire pan, then dump out excess. Add a few teaspoons of sesame oil. Add the ginger and garlic. Cook for a minute. Add the onion, celery, and carrot. Cook for a few minutes. Add the peppers and cook. Add the greens, mushrooms, and pea pods last.

Season with generous sloshes of the sherry and soy sauce. Add black pepper. Mix a spoonful of cornstarch with at least twice as much cold water. Dump the slurry into the wok and cook for a minute.