"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Vegetable Stirfry Recipe

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This recipe for Vegetable Stirfry, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Westergren Family


10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 oz. thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into ⅛-inch matchsticks (about cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-oz. piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 c.)
Shallot, Ginger, and Garlic Essence:
1/2 c. canned low-salt chicken broth
2 T. dry white wine such as Chardonnay
1 tsp. mushroom soy sauce or light soy sauce*
1 tsp. fish sauce (nam pla)*
1 T. oyster sauce
1 T. sugar
2 tsp. cornstarch
1 tsp. finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 oz. firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
asian sesame oil, for drizzling
fresh cilantro sprigs, for garnish

Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside. Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.




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