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LOCATION: Recipes >> Vegetarian >> Veg Stirfry 02

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Vegetable Stirfry

3 carrots
3 stalks celery
2 yellow onions
2 small bell peppers (any color)
1/2 lb. mushrooms
1/2 bunch of greens (such as spinach or arugula)
1 cup chinese pea pods
1 cup sliced red cabbage
3 cloves garlic, minced
1 inch thick slice fresh ginger, minced
Vegetable oil
Sesame seed oil
Soy sauce
Water
Cornstarch
Dry or medium sherry
Black pepper

Wash, peel, and trim all the vegetables (except the garlic and
ginger). Thinly slice the carrots and celery. Cut the onion and
bell peppers into 1 inch squares. Slice the mushrooms. Chop the
greens coarsely. Cut the pea pods into thirds.

Heat a wok over high heat. Pour in a small amount of vegetable
oil, swirl to coat entire pan, then dump out excess. Add a few
teaspoons of sesame oil. Add the ginger and garlic. Cook for a
minute. Add the onion, celery, and carrot. Cook for a few minutes.
Add the peppers and cook. Add the greens, mushrooms, and pea pods
last.

Season with generous sloshes of the sherry and soy sauce. Add
black pepper. Mix a spoonful of cornstarch with at least twice as
much cold water. Dump the slurry into the wok and cook for a
minute.

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