Recipe by Julie Collins
- 3–4 cups vegetables, cut into bite-sized pieces (mushrooms, peppers, celery, carrots, bok choy, broccoli, etc.)
- 1 onion, sliced in half then cut into 1/4-inch slices
- 1–3 garlic cloves, minced (depending on preference)
- 1 teaspoon fresh ginger, finely minced or grated
- Vegetable or peanut oil
- Salt and pepper
- Sherry or white wine
- Soy sauce or tamari
- Heat large pan or wok over high heat, coat the bottom with vegetable oil and heat until the oil is shimmering but not smoking. Add the ginger and garlic and stir.
- Add the denser vegetables, for example, carrots, broccoli, cauliflower, or eggplant.
- Season with salt and stir until vegetables are golden brown.
- Add the rest of the vegetables. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat.
- Add a few spoonfuls each of sherry or white wine and soy sauce/tamari. Stir until vegetables are fully coated.
- Serve over rice.
Serves 4–5. Prep time, 5–7 minutes; cook time, 10–15 minutes.