Vegetable Stir Fry

Ingredients

• 1 1/2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 3/4 cup vegetable stock (or chicken stock)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 4 cloves garlic (minced)
• 1 inch knob ginger (minced)
• 5-6 bunches baby bok choy (halved or quartered)
• 1 carrot (thinly sliced)
• 4 stalks green onion (sliced into 1-inch pieces, whites and green parts divided)
• 1 red bell pepper (thinly sliced)
• 6 shiitake mushrooms (stems removed, thinly sliced)
• 1/2 cup snap peas (ends removed, and de-string the spine)
• 1/2 cup baby corn

Instructions

1. 1

   Mix the stir-fry sauce. In a small mixing bowl, mix together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, stock, cornstarch, and sesame oil.

2. 2

   Cook the stir fry. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and white parts of the green onion, and sauté for 30 seconds or until fragrant. Then add the bok choy, carrots, bell peppers, shiitake mushrooms, and snap peas, and toss for 4-5 minutes or until lightly softened.

3. 3

   Add sauce. Lastly, add the green parts of the green onion and the sauce, then toss for 1-2 minutes, or until the sauce thickens.

4. 4

   Serve. Serve immediately with steamed rice and enjoy!