This is a delicious asian-western-stir-fry-thing I like to make with vegetables that I have left from other cooking escapades. The only consistent thing about it is the seasoning. I just use a mix of light and dark soy sauce, some sherry, a lot of ginger, scallions and chile. Which is nothing new, but I still thought I would share it.
Ingredients
3 cups of mixed chopped or sliced vegetables (bok choy, choy sum, napa cabbage, carrots, bell pepper, onion or even stalks of celery)
3 tbsp. grapeseed oil
1/2 cup of sliced scallions
3 inch piece of ginger
1/4 cup sherry
1/8 cup light soy sauce
2 birds eye chile
2 tbsp. dark soy sauce
1 tbsp. brown sugar
Heat the oil in a wok until almost smoking. Add mixed vegetables and sauté for a minute or two. Meanwhile mince ginger and chile and mix with sherry, soy sauces and brown sugar in a small bowl. Add sliced scallions to vegetables and stir-fry for another minute. Add seasoning-sauce-mix and stir until well combined and the sauce has reduced a little bit. Serve with rice or add some asian noodles (Mie) and combine everything.
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