This photo doesn't make justice to the goodness of this dish, you'll just have to take my word. I like to use lots of left over vegetables I have in the fridge to make a big bowl of stir-fry. Besides all the chopping of the veggies, this dish comes together in a few minutes using only one pan, or wok. I love having this veggies as a main dish along with some brown rice to soak up the sauce. Oh yes, there is plenty of sauce but unfortunately they were at the bottom of the bowl so we can't see in the photo. You can also serve these vegetables as a side dish, it will serve more like that. The vegetables are whatever you want it to be, I like crunchy ones best. If you like it hot, add some red pepper flakes along with the sauce (about 1/2 teaspoon will do).
Vegetable Stir-Fry Recipe:
serves 2 as a main dish or 4 as a side
1 cup of white mushrooms, stems removed and halved
3 cups of assorted vegetables, chopped into bite size pieces (asparagus,broccoli, cauliflower,carrots)
1 cup of Napa cabbage, sliced
1 tablespoon of canola oil
1 tablespoon of toasted sesame oil
2 green onions, sliced and white and green parts separated
2 garlic cloves, chopped
1/2 teaspoon of grated fresh ginger
1/2 tablespoon of brown sugar
2 tablespoons of soy sauce
1 tablespoon of water
salt, pepper and 5 spice powder
toasted sesame seeds (optional)
In a small bowl, mix the brown sugar, soy sauce and water. Set aside.
Bring a wok or a large pan to medium high heat and add the two oils. Quickly cook the green onions (white parts only) until soft, about a minute. Add the garlic and ginger and cook it for about 30 seconds, be careful not to burn the garlic. Add all the chopped vegetables (except for the cabbage), mushrooms and cook, stirring it often. Add the sauce and continue cooking vegetables until they are done but still crunchy. Add the cabbage and the green onions (green parts) on the last minute of cooking. Season vegetables with salt, pepper and a pinch of 5 spice powder.
Place in a bowl along with the sauce and sprinkle with toasted sesame seeds, if using.
Serve along with rice to soak up the sauce.