Quick, simple, and flavorful in a light sauce with lots of garlic.
in boiling water—just long enough to slightly tenderize them and turn them bright green. This ensures that they're tender after a brief stir-fry, and also helps set their color by destroying the enzyme that turns them dark green.Get some oil smoking hot in the center of a wok, then add the vegetables. As they've already been par cooked, the stir-fry process is extremely brief; just a couple of moments.
Once the vegetables are cooked, press them to the sides of the wok to clear a space in the middle for your sauce.Next, add your sauce to the center of the wok. I use a mix of soy sauce, sesame oil, water, and cornstarch, with some ground white pepper and minced garlic added to the mix. If you prefer the milder flavor of cooked garlic, you can add the garlic first, stir-fry for 30 seconds or so, then add the remaining sauce.
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