6 cups fresh vegetable assortment (such as bok choy, mushrooms, corn, carrots, zucchini, etc.)
· 1/3 onion (chopped)
· 1/2 cup chicken stock (or vegetable broth)
· 1 tablespoon oil
· Optional: 1 fresh red chili (sliced thinly)
For the Sauce:
· 2 tablespoons oyster sauce (or vegetarian oyster sauce)
· 2 tablespoons soy sauce
· 2 tablespoons fish sauce
· 2 tablespoons brown sugar
· 6 to 8 cloves garlic (or 1 tablespoon jarred minced garlic)
· 1 teaspoon cayenne pepper (adjust to taste)
· Place all stir-fry sauce ingredients (oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and cayenne pepper) together in a cup and stir well—This may seem like a lot of garlic, but you'll need every clove to create this rich-tasting sauce—Set aside.
· Place oil in a wok or large frying pan over medium-high heat. If using high heat, be sure to have all your ingredients ready and close at hand, as this dish fries up fast!
· Add the onion plus 2 tablespoons of the broth and stir-fry 1 to 2 minutes until the onion has softened. (Using a little broth instead of adding more oil keeps fat/calories lower).
· If your wok is dry, add a little more broth plus the firmest vegetables (this would include carrots, mushrooms, green beans, eggplant, asparagus, etc.). Stir-fry 2 minutes, or until these vegetables have softened (eggplant should turn translucent). Add 1 to 2 tablespoons broth whenever wok becomes dry.
· Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still crisp (1 to 2 minutes).
· Remove wok from heat and do a taste-test. If your stir-fry needs more salt, add a little more fish sauce. If it tastes too salty, add a squeeze of lemon juice. If too sour, add a little more sugar. Add more cayenne pepper if you prefer it spicier.
· Serve with plenty of steamed rice. This is also excellent with a little chili sauce (for those who like it spicy).