10-Vegetable Stir Fry

By drinkfairy

All this cold weather makes you crave hearty meals, but your resolutions say eat more greens. Which to choose? Solve the dilemma with celebrity chef Emeril Lagasse’s veggie comfort food, like this 10-Vegetable Stir Fry.

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup dry sherry
• 3 tablespoons canned low- sodium vegetable, chicken, or beef broth
• 2 tablespoon fermented black beans (black bean paste)
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 3 tablespoons peanut or grapeseed oil
• 1 1/2 tablespoons peeled and minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)
• 2 to 3 small dried hot red chiles
• 1/2 green bell pepper, cut into 1-inch dice (about 3/4 cup)
• 1/2 red bell pepper, cut into 1-inch dice (about 3/4 cup)
• 3 small carrots, halved lengthwise and cut into 1/8-inch-thick half-moons on the diagonal (about 1 1/2 cups)
• 1 celery stalk, thinly sliced on the diagonal (about 1/2 cup)
• 2 cups halved broccoli florets
• 2 cups sliced shiitake mushrooms (about 4 ounces)
• 2 cups 1/4-inch sliced red cabbage
• 1 cup snow peas, ends trimmed (about 4 ounces)
• 1 cup bean sprouts
• 1 teaspoon hot sesame oil (optional)
• Steamed jasmine or other rice, for serving

Preparation

Step 1

In a medium bowl, whisk together the soy sauce, sherry, broth, fermented black beans, toasted sesame oil, cornstarch, and sugar. Set the sauce aside.
Heat a large wok over high heat until smoking. Add 2 tablespoons of the peanut oil, then add the ginger, garlic, green onions, and chiles and cook for 1 minute, stirring frequently (keep stirring as you make each addition). Add the bell peppers and cook for 1 minute, then add the carrots and celery and cook for 1 minute. Add the broccoli and cook for 1 minute. Last, add the mushrooms and cook for 1 minute.
Make a hole in the center of the vegetables, moving them as far to the sides of the wok as possible. Add the remaining 1 tablespoon oil to the center of the wok. Add the cabbage and cook for 1 minute, stirring frequently. Incorporate the rest of the vegetables from the sides of the wok with the cabbage. Finally, add the snow peas and bean sprouts and cook for 1 minute longer, continuing to stir. Whisk the reserved sauce and add it to the wok. Cook the vegetables for 1 minute longer, tossing with the sauce, and remove from the heat. Stir in the hot sesame oil, if desired, and serve immediately over bowls of steamed rice.