Mixed With Chinese Vegetables Recipe

Wash all vegetables thoroughly. Trim and halve or quarter baby bok choy lengthwise if large. Trim Chinese broccoli stems and cut into 2-inch pieces. Julienne the carrot, trim snow peas, slice shiitake mushrooms, and slice green onions on the bias.

In a small bowl combine sauce ingredients: light soy sauce, oyster sauce, rice wine, sugar, and white pepper. In a separate small cup dissolve cornstarch in 2 tablespoons of the stock until smooth, then add to the sauce bowl and mix. Set sauce aside.

Heat wok or large skillet

Place a wok or large skillet over high heat until very hot (1–2 minutes). Add neutral oil and swirl to coat.

Aromatics

Add minced garlic and minced ginger to the hot oil. Stir-fry quickly for about 15–20 seconds until fragrant, taking care not to burn.

Stir-fry harder vegetables first

Add the Chinese broccoli and carrot to the wok. Stir-fry for about 1½–2 minutes, tossing constantly so they blister slightly but remain crisp-tender.

Add mushrooms and snow peas

Add the shiitake mushrooms and snow peas to the wok. Continue to stir-fry for another 1–2 minutes until mushrooms begin to soften and snow peas are bright green.

Add bok choy and green onions

Add bok choy and half of the sliced green onions. Stir-fry for about 1 minute until the bok choy stems begin to turn translucent and leaves start to wilt.

Add sauce and finish

Give the prepared sauce one quick stir (cornstarch may settle). Pour the sauce and remaining stock into the wok. Stir quickly to coat vegetables and allow the sauce to come to a gentle boil and thicken, about 30–45 seconds. Drizzle sesame oil over the vegetables, toss, and remove from heat when sauce is glossy and vegetables are crisp-tender.

Optional tofu

If using pan-fried tofu, add it in the last 30 seconds to warm through and coat with sauce.

Transfer the mixed Chinese vegetables to a serving platter. Sprinkle toasted sesame seeds, remaining sliced green onions, and red chili flakes or fresh sliced chili if desired.

Serve immediately with steamed rice or noodles. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the vegetables.