White rice, for serving
½ cup raw cashews
2 small heads broccoli, 3-4 cups after trimming
½ large yellow onion, about 2 cups
2 medium carrots, about 1 cup
12 Shiitake mushrooms (about 3 ounces in weight)
1 yellow bell pepper
1 red bell pepper
4 ounces sugar snap peas
1 small head bok choy (about 10 ounces)
Toasted sesame seeds for garnish
8 tablespoons peanut oil, divided (1/2 cup)
2 teaspoons finely grated ginger
2 teaspoons finely grated garlic
½ teaspoon chili paste or flakes
1 bunch scallions, whites minced and greens saved for garnish
1/3 cup soy sauce
¾ cup chicken (or vegetable) stock, divided
1 ½ tablespoons granulated sugar
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon dry sherry
2 teaspoons corn starch
If serving with rice, start cooking that now, then keep warm until ready to serve.
In a dry wok over high heat, toast the cashews until golden. Remove to a plate and hold until the end.
Most of the time to prepare this dish is in the preparation of the vegetables and measuring out the sauce ingredients. The actual cooking process is short so make sure every single ingredient is prepared first.
To Prep the Vegetables:
Cut the bottom off of the broccoli head and discard. Then remove the individual florets and set aside. Peel the tough outer stalk and discard the peel then slice the peeled stalk and add to the florets. Set this aside.
Cut the ends off of the onion and cut in half from end to end. Turn the half onion onto the cut side and cut with the grain into slices, about a quarter inch thick. Set aside.
Peel the carrots and remove each end. With a sharp knife, cut each carrot into thin slices cut on the bias about a quarter inch thick. Set aside with the onions. These will be cooked together so they can be combined.
Remove the stem from the shiitake mushrooms and cut the hard knobby end from the stem and discard. Then slice the stem the long way into slices. Lay each cap down and slice into slices. Combine with the stems and set aside.
Cut each bell pepper into bite sized strips and set aside.
Rinse the snap peas and dry on paper towels and set aside. They remain whole.
After rinsing under cold water and removing any dirt from the bok choy, slice the stems into half inch thick slices across the stalks and reserve four ounces. Any leftover stems will need to be saved for other recipes. Set this aside.
Cut the leaves from the bok choy head and then slice into thick ribbons. The total weight of the leaves should also be about four ounces. Set this aside.
If garnishing with toasted sesame seeds, heat those in a dry pan for a few minutes to toast Set aside.
Have the remaining ingredients at the ready.
Have a large empty bowl, the chicken stock, long handled tongs, some paper towels and a metal long handle wok spatula or ladle nearby.
Cook the Vegetables:
Broccoli – Heat a wok or high sided pan over high heat (As high as you can) and once the pan is scorching hot, add one tablespoon of the peanut oil, swirl it around and add the broccoli. Cook the broccoli, tossing often, until the florets start to darken around the edges, about 1-2 minutes. Add two tablespoons of chicken stock and toss for a few more seconds while the broccoli absorbs the liquid. Add the broccoli to the large bowl.
Wipe the pan with a paper towel on the end of a pair of tongs so your hand doesn’t come near the hot pan.
Onions & Carrots – Add another tablespoon of peanut oil and once smoking hot, add onions and carrots and cook until just shy of tender, about 3-5 minutes. Add two tablespoons of stock and like before, toss until most of the liquid is gone and quickly transfer to the bowl with the broccoli.
Use tongs and paper towel and again wipe the wok.
Mushrooms – Heat another tablespoon of the peanut oil and once smoking hot, add the mushrooms and cook until well browned, tossing to brown all surfaces, about 4-5 minutes. Move these to the bowl with the vegetables.
Again, wipe wok with tongs and a paper towel.
Bell Peppers – Heat another tablespoon of oil and once smoking hot, add the bell peppers and cook about three minutes until slightly charred on the outside but still have some snap. Move to the bowl with the vegetables and again clean the wok as before.
Sugar Snap Peas – Heat one more tablespoon of oil and once smoking hot, add the snap peas and cook for about two minutes just to get a char on the outside. Remove to the bowl.
Bok Choy – Heat another tablespoon of oil and once hot, add the bok choy stalks and cook about two minutes until just starting to get tender. Add two tablespoons of chicken stock and after the liquid evaporates, add to the bowl.
Clean wok again and add just a few drops of oil and once hot, add the bok choy leaves and cook just to wilt, about a minute or so. Remove to the bowl.
Make the Sauce:
Once the pan is smoking hot again, add the remaining oil, ginger, garlic, chili peppers and the scallion whites all at once and toss and stir for about one minute. Watch for splattering.
Add the soy sauce, remaining chicken stock, sugar, vinegar and sesame oil and heat to bubbling.
While the liquid heats, in a small bowl, mix sherry and corn starch then add to the hot liquid to thicken it. The mixture will be very thick.
Once the sauce thickens, add all of the vegetables from the bowl, including any liquid in the bowl, as well as the toasted cashews and toss and stir to heat.
NOTE…The liquid from the vegetable bowl will thin the sauce as you toss giving a nice coating to the stir fry. If you like a thicker sauce, mix another teaspoon of corn starch in a few drops of water and stir it into the mixture.
Remove from heat and pour onto a serving platter or bowl and top with the sliced scallion greens and sesame seeds.
Serve over hot cooked rice.
Keywords: vegetable stir fry, stir fry vegetables, veggie stir fry