13
Stir-Fried Seasonal Vegetables
1 tbp cooking oil
1 tbsp minced garlic
2 tsp minced ginger
6 fresh shiitake mushrooms;
(discard stems, caps sliced)
4 fresh bottom mushrooms, sliced
1/2 cup baby corn, cut in half diagonally
1 small zucchini, cut in half lengthwise,
thinly sliced
1/2 green bell pepper, sliced
1/2 tsp. cornstarch dissolved in 1 tsp. water
1 small onion, cubed
1 green onion, sliced
Set electric wok to high. Heat for 2 minutes. Add cooking oil, garlic, and
ginger; cook, stirring until fragrant for about 30 seconds. Add remaining
ingredients except cornstarch solution; cover and cook for 4 minutes.
Add cornstarch solution and cook, stirring until sauce boils and thickens.
Serves 4.
Sauce:
1/3 cup chicken broth
2 tbsp soy sauce
1 tbsp vegetarian oyster-flavored
sauce
1 tsp sugar
AUTHENTIC RECIPES