(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)
Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.
3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger, on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce
1. Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2. Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3. When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4. Add the broccoli and stir-fry for 2 minutes.
5. Add the red and green peppers and continuing stir frying for an additional 1 minute.
6. Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7. Remove the vegetables, set aside and keep warm.
8. Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9. Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10. Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11. When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.
Beer goes best with this dish, particularly Tsingtao