Wow! At first glance, this recipe may seem long. It has lots of ingredients, but it isn’t complicated. The trick is to gather all the veggies before you start and cut them to the same size. You’ll be surprised how easy this one really is!
Sharp knife (adult needed)
Skillet or wok
2 mixing bowls
- 1 cup cold water or chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon corn starch
- 1 tablespoon unseasoned rice vinegar
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 to 1 teaspoon Asian chili paste, if you like spicy
- 1 tablespoon vegetable or canola oil
- 1 bell pepper (red or green), cut in 1-inch cubes
- 4 cups bite-size pieces of broccoli (about half a head)
- 2 to 4 mushrooms
- 2 garlic cloves, peeled and chopped
- 1 tablespoon chopped fresh ginger root
- 1 small head bok choy or 2 to 2 1/2 cups chopped fresh or frozen spinach
- 1 cup snow peas, trimmed
- 1 bunch scallions, roots and 1 inch of green part trimmed and thrown away, the rest cut into 1-inch pieces
- 1⁄2 cup bean sprouts
Put the water, soy sauce, corn starch, rice vinegar, sesame oil, and chili paste, if using, in a small bowl, mix well and set aside.
Put a large skillet or a wok on the stove, add the oil, and turn the heat to high.
Let the skillet heat for 2 minutes and add the bell pepper, broccoli, and mushrooms and cook until the broccoli is bright green, 2-4 minutes.
Add the garlic and ginger and cook 1 minute.
Add the bok choy (or spinach) and snow peas and cook until the greens are brightly colored but still have some crunch, about 2 minutes.
Add the sauce and bring to a boil.
Add the scallions and bean sprouts and cook 1 minute. Serve right away.