1 tablespoon peanut oil
1. In a wok or large skillet, heat the oil. Over high heat, stir fry all the vegetables, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
1/4 pound chinese snow-peas, cut into 1-inch chunks
2 ounces oyster mushrooms, whole or cut in half, depending upon size
2 ounces shitake mushrooms, whole or cut in half, stems removed (stems can be added to stocks for flavor)
3 ounces each red and yellow bell pepper strips, cut into 1-inch chunks
1/2 large japanese eggplant, cut into 6 or 7 slices
1/4 medium bok choy, cut into 1-inch chunks
5 or 6 broccoli florets
5 young asparagus, cut into 1 1/2-to-2-inch lengths
1/2 cup stock, heated
1 tablespoon soy sauce
freshly ground pepper
2. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.
To prepare ahead: Have all the ingredients cleaned and cut, and cook when ready to serve.
Serves 2 to 4
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