Stir-Fried Chinese Vegetables

Ingredients

• 4 tablespoons peanut oil or vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/2 red onion, trimmed & cut into 4 wedges, layers separated
• 1 red bell pepper, seeded and cut into 1-inch squares
• 2 heads baby bok choy, trimmed, cut lengthwise in quarters
• 1/4 lb chinese broccoli, stem & leaves separated, each cut into 1-inch pieces
• 1/4 lb chinese long beans, trimmed & cut into 1-inch pieces
• 5 scallions, cut diagonally into 1-inch pieces
• 1 scallion, thinly sliced & reserved for garnish
• 1/4 head napa cabbage, leaves cut crosswise into 1-inch strips
• 2/3 cup chicken broth or stock or vegetable broth or water, heated
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water
• 2 teaspoons sesame seeds

Directions

1. 1

   Heat a large wok or sauteé pan over high heat.

2. 2

   Add 2 tablespoons of the oil.

3. 3

   When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry unil they are aromatic, about 30 seconds.

4. 4

   Scoop out the aromatics and set them aside.

5. 5

   Add the remaining oil to the wok.

6. 6

   When it is hot, add the onion pieces & red bell pepper pieces and stir-fry until they turn glossy and bright, 1-2 minutes.

7. 7

   Add the bok choy and the Chinese broccoli stem pieces.

8. 8

   Stir-fry 1-2 minutes more.

9. 9

   Add the long beans and the 1-inch scallion pieces.

10. 10

    Continue stir-frying until they are bright green and glossy, 1-2 minutes more.

11. 11

    Add the Napa cabbage and the Chinese broccoli leaves, along with 1/3 cup of the hot stock and the reserved aromatics.

12. 12

    Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.

13. 13

    Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until vegetables all look slightly glazed with sauce, about 1 minute more.

14. 14

    Transfer the stir-fried vegetables to a heated serving dish.

15. 15

    Garnish with the sliced scallions and sesame seeds and serve immediately.