Chinese Vegetable Stir-Fry
Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Nonstick skillet
- Mixing bowl
- Whisk
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Wooden spoon
- Grater
- Kitchen timer
Ingredients
- 1/3 cup soy sauce
- 3 tablespoons water
- 2 tablespoons dry sherry or Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 lb broccoli, (cut into 1-in florets (or ¾ lb florets))
- 7 ounces shiitake mushrooms, (stems removed and thinly sliced)
- 1 red bell pepper, (thinly sliced)
- 3 cloves garlic, (finely chopped)
- 3 scallions, (thinly sliced, white/light green and dark green parts separated)
- 1 tablespoon grated fresh ginger ((see note))
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