Chinese Vegetable Stir-Fry | Recipe Cart

Ingredients

• 1/3 cup soy sauce (use gluten-free if needed)
• 3 tablespoons water
• 2 tablespoons dry sherry or Chinese rice wine
• 1 teaspoon Asian/toasted sesame oil
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dry mustard
• 2 tablespoons vegetable oil
• 1 pound broccoli, cut into 1-inch florets (or 3/4 pound 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