Wok-seared vegetables | Oregonian Recipes

Name: Wok-seared vegetables | Oregonian Recipes
Ingredients: 12 ounces medium asparagus, trimmed and cut into 2-inch pieces (about 2 cups); 3 tablespoons shao hsing rice wine or dry sherry; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 tablespoons peanut or vegetable oil; 1 shallot, thinly sliced (about 1/4 cup); 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 1 cup julienned carrots; 8 medium fresh shiitake mushrooms, stems removed and caps quartered (about 4 ounces); 1 cup grape or cherry tomatoes, halved; 3/4 teaspoon granulated sugar; 3/4 teaspoon salt

recipes.oregonlive.com

This recipe is a template for how to stir-fry vegetables with hard, medium-hard and soft textures. Hard carrots are cut into 1/4-inch-thick julienne pieces s...

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Ingredients

12 ounces medium asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
3 tablespoons shao hsing rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut or vegetable oil
1 shallot, thinly sliced (about 1/4 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 cup julienned carrots
8 medium fresh shiitake mushrooms, stems removed and caps quartered (about 4 ounces)
1 cup grape or cherry tomatoes, halved
3/4 teaspoon granulated sugar
3/4 teaspoon salt