Ingredients
Scale
- 4 tablespoons neutral oil
- 3 cloves garlic minced
- 1 tablespoon ginger, finely minced
- ½ onion
- 1 head broccoli florets, (about 2 cups)
- 1 carrot
- 4 ounces shiitake mushrooms
- 1 medium zucchini
- 2 handfuls spinach, (about 1.5 ounces)
“Brown Sauce”:
- 1 ½ tablespoons soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon oyster sauce (vegetarians can use either vegetarian oyster sauce or stir-fry sauce)
2 tablespoons Shaoxing wine - 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- A couple dashes of ground white pepper
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
- Mix the soy sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, water, and cornstarch together with a whisk or fork until the cornstarch is dissolved.
- Cut the broccoli into small florets. Trim the carrot and then peel it. Cut the carrot on an angle in thin ¼” slices.
- Bring a pot of water to a boil. Add the broccoli and carrots and boil for 1 minute. Drain the veggies in a colander. Let the water finish draining and then set aside.
- Peel the onion and then thinly slice. Set aside.
- Cut the hard woody stems off of the shiitakes and then cut them in half or into thick slices if they are large. Set aside.
- Trim the zucchini and cut it in half lengthwise. Then slice the zucchini on an angle in ¼ inch pieces. Set aside.
- Heat a large heavy skillet over high heat. (You can also use a wok or wok pan). Add the oil and onions and cook for 1 minute, moving the onions constantly. Add the ginger, and the garlic. Stir fry for 10 seconds. Add the mushrooms, zucchini, broccoli, and carrots. Stir fry for 2-3 minutes, moving the vegetables around with chopsticks or a wooden spoon. The veggies should be crisp tender.
- Add the spinach and the stir fry sauce and continue to cook for 1 minute until the sauce has thickened slightly and coats all of the vegetables.
- Remove from the heat and serve immediately.
Notes
*This Stir Fry is incredibly flexible. You can truly use whatever vegetables you like or need to use up. Look for a variety of colors and textures for the best results. You will need about 4 cups of vegetables.
Keywords: veggies, stir fry, chinese, vegan, takeout