A vibrant mosaic of crisp vegetables and shiitake mushrooms coated in a silky, deeply savory sauce. It brings the spirit of home-style Asian stir-fry into the kitchen, balancing freshness, nutrition, and high-heat flavor. Light, bold, and straight to the palate.
Slice the shiitake mushrooms thickly, cut the broccoli into small florets, the carrot into thin half-moons, the bell pepper
Turn what you find into an experience you can actually bring to your kitchen.
Mix the soy sauce, oyster sauce, water, cornstarch, sugar, and white pepper until smooth. The sauce should look thin; it will thicken only once it hits the wok.
Heat the vegetable oil in a wok or large pan over high heat. Add the garlic, ginger, and shiitake mushrooms; stir-fry for 2 to 3 minutes, until the mushrooms brown slightly and smell deep.
Add the broccoli, carrot, snow peas, and bell pepper. Stir-fry for 3 to 4 minutes, tossing often, until the colors look bright and the vegetables stay crisp.
Add the Chinese cabbage and pour in the prepared sauce. Cook for 1 to 2 minutes, just until the sauce turns glossy and silky and coats the vegetables without softening them too much.
Turn off the heat, add the sesame oil and scallion. Toss for 30 seconds and serve hot, with the sauce lightly clinging to the vegetables and the mushrooms juicy.
