Ginger Recipe

Prepare ginger and aromatics

Peel 2 tablespoons fresh ginger and finely grate or mince it. Peel and mince 2 garlic cloves. Trim and thinly slice 3 green onions on the diagonal, keeping whites and greens separate.

Clean and cut vegetables: Wipe 8 oz mushrooms and slice them 1/4" thick. Cut zucchini into half-moons about 1/4" thick to make 1 cup. Trim 2 celery stalks and slice on a bias into 1/4" pieces to make about 1 cup. Peel and julienne or thinly slice carrots to make 1 cup. Peel and thinly slice 1 medium yellow onion.

In a small bowl, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce (if using), 1 tablespoon rice wine or dry sherry, 2 tablespoons water or vegetable stock, 1 teaspoon sugar, 1 teaspoon cracked black pepper, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes (optional). Stir to dissolve sugar and set aside.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat.

Add the sliced onion and the white parts of the green onions. Stir-fry for 1–2 minutes until they begin to soften and become translucent at the edges.

Add the grated ginger and minced garlic to the pan. Stir constantly for about 30 seconds until fragrant but not browned.

Add the carrots and celery first (they take slightly longer). Stir-fry for 1–2 minutes, keeping the vegetables moving so they lightly brown but remain crisp-tender.

Add the sliced mushrooms and continue to stir-fry for 2 minutes, allowing them to release some moisture and brown slightly.

Add the zucchini slices and stir-fry for another 1–2 minutes until zucchini is bright and just tender but still has bite.

Pour the prepared sauce over the vegetables. Toss or stir continuously for 30–60 seconds so the sauce coats the vegetables and reduces slightly. If the pan looks dry, add an additional 1–2 tablespoons water or stock to create a light glaze.

Finish by stirring in 1 teaspoon sesame oil for aroma. Taste and adjust seasoning with a pinch more salt or soy sauce if needed.

Remove from heat. Stir in the green parts of the sliced green onions and sprinkle with 2 tablespoons chopped cilantro and 1 teaspoon toasted sesame seeds if using. Serve immediately.