Guide to Chinese-Inspired Stir Fry | White Mushrooms | Boston Organics

Ingredients

• 4 cups sturdy, long cooking vegetables: asparagus, broccoli, carrots, cauliflower, daikon radishes, green beans, turnips, rutabagas, stems from leafy greens - bok choy, chard, kale
• 1 cup stock, divided
• 4 cups tender, fast cooking vegetables: bell peppers (any color), celery, snow peas, sugar snap peas, summer squash or zucchini
• Large bunch quick cooking vegetables/leafy greens: bean sprouts, bok choy, cabbage, chard, kale
• 1 Tbsp grated ginger
• 3 cloves garlic, minced
• 1 Tbsp vegetable oil (or more as needed)
• Finishes: scallions, sliced on diagonal; chopped cilantro, chopped cashews or peanuts
• Special considerations:
• Mushrooms - saute first until they have released their liquid and it has evaporated
• Tofu - cut into cubes and saute in oil first to create a golden crust on each surface of cube. To amp up the crust dust with corn starch prior to frying.
• Chicken - cut into strip and saute first
• Shrimp - add when sauce ingredients are added
• Sauce Options:
• Spicy Chili Garlic Sauce - 1/2 cup stock, 1 Tbsp chili garlic sauce, 1 tsp cornstarch, 2 Tbsp hoisin sauce or honey, 2 Tbsp soy sauce
• Oyster Sauce - 1/2 cup stock, 3 Tbsp oyster sauce, 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 1 tsp cornstarch
• Ginger Sauce - 1/2 cup stock, 2 Tbsp sherry, 1 Tbsp minced ginger, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 tsp cornstarch