Everyday Chinese Vegetable Stir-Fry

Steps

1. 1

   In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper. Whisk together and set aside.

2. 2

   Place a wok over medium heat. Add the 2 tablespoons of vegetable oil and the ginger slices. Cook until the ginger is lightly browned at the edges.

3. 3

   Add the sliced mushrooms to the wok. Stir-fry for 1 to 2 minutes, until the mushrooms are tender.

   Start 2-minute timer
4. 4

   Add the sliced carrot, celery, asparagus, bell pepper, and long hot pepper to the wok.

5. 5

   Stir-fry the vegetables for 1 minute. Add the minced garlic and the seasoning mixture you prepared in step 1.

   Start 1-minute timer
6. 6

   Bring the mixture to a simmer and cook for about 1 minute, until the vegetables reach your desired level of tenderness.

   Start 1-minute timer
7. 7

   In a small bowl, combine the cornstarch and 1 tablespoon of water to create a slurry. Pour the slurry into the simmering sauce in the wok.

8. 8

   Stir-fry quickly until the sauce thickens and the vegetables are evenly coated, with just a small amount of liquid remaining. Serve immediately.