Stir-Fried Vegetables Recipe - Cooking Index
Stir-Fried Vegetables Recipe - Cooking Index
The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.
Type: Vegetables| 1 tablespoon | 15ml | Peanut oil |
| 1/4 lb | 113g / 4oz | Chinese snow peas - cut 1" chunks |
| 1 cup | 237ml | Oyster mushrooms - whole or halved, |
| Depending upon size | ||
| 1 cup | 237ml | Shiitake mushrooms - whole or halved, |
| Stems removed (stems can be added to | ||
| Stocks for flavor) | ||
| 1 cup | 237ml | Red bell pepper strips in 1" chunks |
| 1 cup | 237ml | Yellow bell pepper strips in 1" chunks |
| 1/2 cup | 99g / 3.5oz | Japanese eggplant - cut 6 or 7 slices (large) |
| 1/4 cup | 59ml | Bok choy - cut 1" chunks (medium) |
| 5 | Broccoli florets - (to 6) | |
| 5 | Young asparagus spears - cut 1 1/2" to 2" | |
| Lengths | ||
| 1/3 cup | 78ml | Chicken Stock - (see recipe), heated |
| 1 tablespoon | 15ml | Soy sauce |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a wok or large skillet over high heat, heat the oil. Add vegetables and stir fry, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.
Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entree.
This recipe yields 2 to 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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