Lucky 8 Stir-Fry

side dinner lunch asian chinese vegetable mushroom celery bok choy carrot cabbage soy sauce stir-fry wok vegetarian vegan dairy free peanut free tree nut free healthy lunar new year

Hsiao-Ching Chou

Makes 4 servings

Source

Ingredients

1 tablespoon vegetable oil

1 cup bean sprouts

3 inner stalks celery hearts, cut on the bias (¼ inch) thick

4 to 6 medium dried shiitake mushrooms, soaked in warm water for 2 to 3 hours

1 medium carrot, cut into (¼-inch-thick) strips

½ cup dried lily flowers, soaked in warm water for 30 minutes

½ cup dried wood ear mushrooms, soaked in warm water for 30 minutes and cut into (¼-inch-thick) strips

1 cup sliced Chinese cabbage or baby bok choy

8 snow peas, trimmed and cut on the bias into (½-inch-wide) pieces

1 tablespoon soy sauce

1 tablespoon water

1 teaspoon Shaoxing wine, sherry, or dry Marsala wine

¼ teaspoon sesame oil

⅛ teaspoon white pepper powder

¼ teaspoon kosher salt (optional)

Method

Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.

Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.

Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.