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Prepare everything ahead of time. Found this recipe on Wolfgang Puck's web site and it is very good. It is pretty time consuming but so worth the effort!
- 4 tablespoons peanut oil or 4 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 red onion, trimmed & cut into 4 wedges, layers separated
- 1 red bell pepper, seeded and cut into 1-inch squares
- 2 heads baby bok choy, trimmed, cut lengthwise in quarters
- 1⁄4 lb chinese broccoli, stem & leaves separated, each cut into 1-inch pieces
- 1⁄4 lb chinese long beans, trimmed & cut into 1-inch pieces
- 5 scallions, cut diagonally into 1-inch pieces
- 1 scallion, thinly sliced & reserved for garnish
- 1⁄4 head napa cabbage, leaves cut crosswise into 1-inch strips
- 2⁄3 cup chicken broth or 2⁄3 cup stock or 2⁄3 cup vegetable broth or 2⁄3 cup water, heated
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 2 teaspoons sesame seeds
- Heat a large wok or sauteé pan over high heat.
- Add 2 tablespoons of the oil.
- When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry unil they are aromatic, about 30 seconds.
- Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok.
- When it is hot, add the onion pieces & red bell pepper pieces and stir-fry until they turn glossy and bright, 1-2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces.
- Stir-fry 1-2 minutes more.
- Add the long beans and the 1-inch scallion pieces.
- Continue stir-frying until they are bright green and glossy, 1-2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with 1/3 cup of the hot stock and the reserved aromatics.
- Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
- Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until vegetables all look slightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish.
- Garnish with the sliced scallions and sesame seeds and serve immediately.