---
comments: true
tags:
  - asian
  - stir-fry
  - vegetarian
---
# :rice: Everyday Chinese Vegetable Stir-Fry

![Everyday Chinese Vegetable Stir-Fry](../assets/images/everyday-chinese-vegetable-stir-fry.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 4 minutes |

## :salt: Ingredients

- :stew: 0.33 cup vegetable stock
- :wine_glass: 1 Tbsp Shaoxing wine
- :oyster: 2 tsp oyster sauce
- :salt: 0.25 tsp salt
- :candy: 0.25 tsp sugar
- :seedling: 0.25 tsp sesame oil
- :salt: 1 pinch white pepper
- :oil_drum: 2 Tbsp vegetable oil
- :sweet_potato: 4 slices ginger
- :mushroom: 1 cup sliced mushrooms
- :carrot: 1 cup carrot
- :leafy_green: 1 cup celery
- :leafy_green: 1 cup asparagus
- :bell_pepper: 1 cup bell pepper
- :hot_pepper: 1 cup long hot pepper
- :garlic: 3 cloves garlic
- :corn: 2 tsp cornstarch
- :droplet: 1 Tbsp water

## :cooking: Cookware

- 1 liquid measuring cup
- 1 wok

## :pencil: Instructions

### Step 1

In a liquid measuring cup, combine the vegetable stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white
pepper.

### Step 2

In a wok over medium heat, add the vegetable oil and ginger. Cook until the ginger is lightly browned at the edges, and
then add the sliced mushrooms. Stir-fry for 1 to 2 minutes, until the mushrooms are tender.

### Step 3

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and
the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for 1 minute, until the vegetables
are tender.

### Step 4

Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are
coated in sauce, with just a small amount of standing liquid. Serve.

## :link: Source

- <https://thewoksoflife.com/everyday-vegetable-stir-fry/>