Mixed Vegetables Recipe

Wash and cut

Wash all vegetables. Trim and slice napa cabbage into 1-inch ribbons. Cut broccoli into bite-sized florets. Peel and julienne or thinly slice the carrot to yield about 1 cup. Slice the onion into thin wedges. Trim baby corn lengthwise if large or leave whole if small. Slice scallions into 1-inch pieces, keeping whites and greens separate.

Blanch broccoli and carrot (optional)

Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Blanch broccoli florets for 1 minute and carrot slices for 1 minute (can be done together if carrot is thin). Remove with a slotted spoon into an ice bath to stop cooking, then drain well. This step keeps colors bright and shortens stir-fry time.

In a bowl combine 1 cup vegetable or chicken stock, 2 tbs soy sauce, 1.5 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tsp Shaoxing wine, 0.5 tsp sugar, and 0.5 tsp sesame oil. Stir to dissolve the sugar.

In a small separate cup, whisk 1 tsp cornstarch into 2 tbs cold water until smooth to make a slurry. Set both aside.

Heat a large wok or skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add minced garlic (2 tsp) and minced ginger (1 tsp) and stir-fry for 10–15 seconds until fragrant but not browned.

Add the white parts of the scallions and sliced onion. Stir-fry for 30–45 seconds until onion just begins to soften.

Add baby corn and stir-fry 30 seconds, then add blanched broccoli and carrot. Toss continuously so vegetables sear quickly and remain crisp-tender, about 1–1.5 minutes.

Add napa cabbage and continue stir-frying 30–45 seconds until cabbage begins to wilt but still has some texture.

Reduce heat to medium-high. Pour the prepared brown sauce into the wok and bring it to a simmer, stirring to combine with the vegetables.

Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while stirring constantly. Cook 30–60 seconds until sauce thickens and coats the vegetables. If sauce becomes too thick, add up to 2 tbs water or stock to reach desired consistency.

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Add the green parts of the scallions and drizzle 1/2 tsp sesame oil, toss to combine.

Transfer mixed vegetables in brown sauce to a warmed serving plate or bowl. Serve immediately over steamed rice or alongside other rice entrées.