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Five-color stir-fry

Recipe Link: Source: `Zen: The Art of Modern Eastern Cooking," by Deng Ming-Dao,

List of Ingredients




Source: `Zen: The Art of Modern Eastern Cooking," by Deng Ming-Dao
Prep time: 30 min. Cook time: 12 min. Yield: 4 servings

4 ounces broccoli florets
4 ounces cauliflower florets
4 ounces carrots, cut into 1-inch pieces
1 teaspoon peanut oil, or canola oil
2 slices ginger, fresh
2 cloves garlic, smashed
4 ounces shiitake mushrooms, fresh or soaked dried black mushrooms sliced
4 ounces bamboo shoots, fresh or whole canned, sliced
2 teaspoons light soy sauce
2 teaspoons rice wine
1 teaspoon sugar, optional
1/2 cup vegetable stock, or canned vegetable broth
2 tablespoons cornstarch



Recipe



1. Blanch the broccoli, cauliflower and carrots in boiling water until barely softened. Drain.

2. Heat a non-stick pan over medium-high heat, then add the oil. (If you are using a well-seasoned pan or wok, use enough oil to coat the pan.) Add the ginger and garlic. Stir-fry the mushrooms first, and remove when they are nearly cooked. Set them aside. Stir-fry the broccoli, cauliflower and carrots next, tossing gently until they are
seared but not broken up. Then add the bamboo shoots. Finally, return the mushrooms to the pan. Add the soy sauce, wine and sugar. When the vegetables are almost cooked or if the pan becomes dry, add the stock.

3. Mix the cornstarch with a little water and slowly add to the pan, stirring constantly, until the sauce is as thick as you like. Turn the vegetables in the sauce a few more times and serve.