Stir Fried Vegetables

Stir Fried Vegetables
Yield
1serving
Yield
1serving
Stir Fried Vegetables
Yield
1serving
Yield
1serving
Ingredients
  • 2ounces asparagustrimmed and cut into 2-inch pieces (about 2 cups)
  • 3tablespoons Shaoxing rice wine
  • 1tablespoon soy sauce
  • 1tablespoon rice vinegar
  • 2tablespoons vegetable oil
  • 1/2each shallotthinly sliced (about 1/4 cup)
  • 1tablespoon gingerminced
  • 1tablespoon garlicminced
  • 1/2cup carrotsjulienned
  • 3each shiitake mushroomsstems removed and caps quartered
  • 1/2cup grape tomatoesor cherry halved
  • 1/2teaspoon sugar
  • 1teaspoon coarse saltcoarse
Yield:
Instructions
  1. Blanch and shock the asparagus.
  2. In a small bowl combine the rice wine, soy sauce, and rice vinegar.
  3. Heat a large skillet or wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl in the oil, add the shallot, ginger, and garlic, and stir-fry 10 seconds or until the aromatics are fragrant.
  5. Add the blanched asparagus, carrots, and shiitake mushrooms and stir-fry 1 minute or until the mushrooms begin to wilt.
  6. Add the tomatoes, sprinkle on the sugar and salt, swirl the rice wine mixture into the wok, and stir-fry 1 minute or until the vegetables are crisp-tender.