Stir Fried Vegetables

Stir Fried Vegetables

Ingredients:

  • 12 ounces asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
  • 3 tablespoons Shaoxing rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil
  • 1 each shallot, thinly sliced (about 1/4 cup)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 cup carrots, julienned
  • 8 each shiitake mushrooms, stems removed and caps quartered (about 4 ounces)
  • 1 cup grape tomatoes, or cherry halved
  • ¾ teaspoon sugar
  • ¾ teaspoon salt, coarse

Method:

  1. In a 2-quart saucepan bring 3 cups water to a boil over high heat. 
  2. Add the asparagus and cook, stirring, 1 minute or until the asparagus is bright green and the water has almost returned to a boil.
  3. Drain the asparagus in a colander, shaking well to remove excess water.
  4. In a small bowl combine the rice wine, soy sauce, and rice vinegar.
  5. Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  6. Swirl in the oil, add the shallot, ginger, and garlic, and stir-fry 10 seconds or until the aromatics are fragrant.
  7. Add the asparagus, carrots, and shiitake mushrooms and stir-fry 1 minute or until the mushrooms begin to wilt.
  8. 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.