Food Network: Stir-Fried Chinese Vegetables

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Stir-Fried Chinese Vegetables
Recipe courtesy Wolfgang Puck

Ingredients
4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch
pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and
reserved separately

1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds

Instructions
Heat a large wok over high heat. Add 2 tablespoons of
the oil. When the oil is hot, add the ginger, garlic, and chili flakes and
stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics
and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieces and
stir-fry until they turn glossy and bright, 1 to 2 minutes.

Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes
more.

Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they
are bright green and glossy, 1 to 2 minutes more.

Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of
the hot stock and the reserved aromatics. Continue stir-frying until the
vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock,
soy sauce, and cornstarch mixture and stir-fry until the vegetables all look
lightly glazed with sauce, about 1 minute more.

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

sliced scallions and sesame seeds and serve immediately.