Name: MIYABI Japanese & Asian Bistros Mixed Chinese Vegetables Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups broccoli florets; 1 cup carrot, peeled and sliced on bias; 1 cup snap peas (or snow peas); 0.5 cup baby corn, halved lengthwise; 1 cup shiitake or button mushrooms, sliced; 0.5 cup red bell pepper, thinly sliced; 3 stalks green onions, trimmed and cut into 1-inch pieces; 3 cloves garlic, minced; 1 tbs ginger, peeled and minced; 0.5 cups vegetable or chicken stock (low sodium); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tbs rice wine (mirin or dry sherry); 0.5 tsp sugar; 1 tsp cornstarch; 2 tbs cold water; 0 to taste salt; 0 to taste black pepper; 2 tbs neutral oil (canola, vegetable, or peanut)

Method

Prep

Prepare vegetables

Wash and trim all vegetables. Cut broccoli into bite-sized florets, peel and slice the carrot on a bias into thin rounds, trim snap peas, halve baby corn lengthwise, slice mushrooms, thinly slice red bell pepper, and cut green onions into 1-inch pieces.

Make sauce

In a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs rice wine, 1 tsp sesame oil, 1/2 tsp sugar and 1/2 cup vegetable stock. Stir to dissolve sugar. In a separate small cup whisk 1 tsp cornstarch into 2 tbs cold water until smooth; set both aside.

Cooking

Blanch (optional but recommended for crisp-tender vegetables)

Bring a medium pot of water to a boil and add a generous pinch of salt. Blanch broccoli and carrots for 1 minute, then remove with a slotted spoon to an ice bath (or very cold water) to stop cooking. Drain well before stir-frying. (If you prefer a fully stir-fry method, skip blanching and stir-fry raw vegetables slightly longer.)

Heat wok

Place a wok or large skillet over high heat. When hot, add 2 tbs neutral oil and swirl to coat.

Aromatics

Add minced garlic and ginger to the hot oil and stir-fry for 15–20 seconds until fragrant but not browned.

Cook vegetables

Add mushrooms and cook 1 minute until they begin to soften. Add blanched broccoli and carrots, snap peas, baby corn, and red bell pepper. Stir-fry on high heat for 2–3 minutes until vegetables are bright and crisp-tender. Toss frequently to prevent burning. Season lightly with salt and black pepper to taste while cooking.

Add sauce

Pour the prepared soy/oyster sauce mixture over the vegetables. Stir to combine and let the mixture come to a simmer for 30–60 seconds so flavors meld.

Thicken sauce

Give the cornstarch slurry a quick re-stir and drizzle it into the simmering vegetables while stirring continuously. Cook another 30–60 seconds until the sauce thickens and becomes glossy, coating the vegetables.

Finish

Turn off the heat. Stir in green onions and 1 tsp sesame oil. Taste and adjust seasoning with more soy sauce or salt/pepper if needed. Toss gently to combine.

To serve

Transfer the mixed Chinese vegetables to a serving plate or bowl. Serve immediately with steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking.