Vegetarian: Veg Stirfry 02 by Recipe Cottage

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	Veg Stirfry 02

		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.