Asian-Style Stir-Fried Vegetables with Rice

By bakers_delight85

Ingredients

• For the glaze:
• 1 1/2 pounds broccoli, broken into florets, and stems peeled and chopped, or
• 1 1/2 pounds snow peas or sugar snap peas, ends and strings removed, or a combination
• 1 to 2 Tbsp. corn, canola, or peanut oil, as needed
• 1 Tbsp. peeled and finely minced ginger ( a 3/4- to 1-inch piece, depending on the thickness of the root)
• 1 Tbsp. peeled and finely minced garlic (2 large or 3 medium-size cloves)
• 3/4 pound mushrooms, trimmed and thickly sliced
• 1 bunch scallions, white part and some of the green, trimmed and thinly sliced, keeping the white and green parts separate
• 1/2 cup canned low-sodium chicken or vegetable broth
• 2 Tbsp. soy sauce
• 1 Tbsp. rice wine vinegar, distilled white vinegar, or cider vinegar
• 1/2 tsp. sugar
• 1 Tbsp. cornstarch dissolved in 1 1/2 Tbsp. water
• 1 cup medium- or long-grain white or brown rice, cooked

Preparation

Step 1

Steam the broccoli or the snow peas just until crisp-tender, about 3 minutes. Transfer immediately to a bowl of ice water, then drain and pat dry. Alternatively, blanch them by dropping them into a large pot of salted boiling water and boiling for 30 seconds, counting from the time that the water comes back to a boil after you’ve added them. Transfer immediately to the ice water to stop the cooking. Drain and pat dry on paper towels.
Heat a wok or large, heavy nonstick skillet over high heat until hot enough to evaporate a drop of water on contact. Add 1 Tbsp. of other oil, swirl to coat the wok, and reduce the heat to medium-high. Add the ginger and garlic and cook, stirring with a wooden paddle or spoon, until fragrant and beginning to color, 20 to 30 seconds. Add the mushrooms and scallion whites and cook, stirring gently, for 2 minutes. Add the remaining Tbsp. oil if the garlic and ginger are sticking and browning; add the broccoli or peas and cook, stirring constantly but gently, for 1 minute.
Stir the soy sauce mixture and add to the wok. Bring to a simmer and cook, stirring, until the vegetables are just cooked through but still crisp, about 1 minute. Give the dissolved cornstarch a stir and add. Cook, stirring, until the sauce thickens and glazes the vegetables. Remove from the heat and sprinkle with the sliced scallion greens. Serve at once over the rice.