Pour in the stock and soy sauce and stir until the vegetables are al dente.
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.
1 tablespoon peanut oil
1/4 pound Chinese snow peas, cut into 1-inch chunks
1 cup oyster mushrooms, whole or cut in half, depending upon size
1 cup shiitake mushrooms, whole or cut in half, stems removed (stems can be added to stocks for flavor)
1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
1/2 large Japanese eggplant, cut into 6 or 7 slices
1/4 medium bok choy, cut into 1-inch chunks
5 or 6 broccoli florets
5 young asparagus spears, cut into 1-1/2- to 2-inch lengths
1/3 cup chicken stock, heated
1 tablespoon soy sauce
Freshly ground black pepper
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 any entrée, including the Chinois Grilled Lamb Chops.
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