light, and not too gloopy!
vegetable stir-fry
1/4 cup chicken broth (or water)
2 tbsp oyster sauce
1 1/2 tsp Chinese rice wine (or dry sherry)
1/2 tsp sugar
white pepper, to taste
1 tsp corn starch
2 tsp water
vegetables (i.e. mushrooms, water chestnuts, bok choy, broccoli, etc.)
salt, to taste
1-2 tsp sesame oil
1-1 1/2 tsp sesame seeds
Combine chicken broth, oyster sauce, rice wine, sugar and pepper in a small bowl or jar.
In a separate bowl, stir the cornstarch into the water.
Stir-fry the vegetables. Once they are tender, push the vegetables to the sides of the wok. Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil.
Give the cornstarch / water mixture another stir and pour into the sauce, mixing quickly to thicken.
Stir to combine the vegetables with the sauce. Taste for seasoning and add salt if needed.
Remove wok from heat and stir in the sesame oil and sesame seeds.
