Recipe courtesy of Ching-He Huang
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15 min
10 min
5 min
2 to 4 servings


All-Purpose Stir-Fry Sauce:


Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.

All-Purpose Stir-Fry Sauce:

In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.

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