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Stir-Fried Vegetables

1 tablespoon
peanut oil
1/4 pound
Chinese snow peas, cut into 1-inch chunks
1 cup
oyster mushrooms, whole or cut in half, depending upon size
1 cup
shiitake mushrooms, whole or cut in half, stems removed (stems can be added to stocks for flavor)
1 cup
each red and yellow bell pepper strips, cut into 1-inch chunks
large Japanese eggplant, cut into 6 or 7 slices
medium bok choy, cut into 1-inch chunks
broccoli florets
young asparagus spears, cut into 1 1/2 to 2 inch lengths
1/3 cup
chicken stock, heated
1 tablespoon
soy sauce
Freshly ground black pepper
  1. In a wok or large skillet over high heat, heat the oil. Add vegetables and stir fry, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.

Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entrée.

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About this Recipe

The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.

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