Stir-Fried Vegetables

In Mark Bittman's 'How to Cook Everything Vegetarian'

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  neutral  oil (like grapeseed or corn)
• 1  tablespoon  minced garlic
• 1  tablespoon  peeled minced fresh ginger
• 1⁄2 cup  chopped scallions or 1⁄2 cup onion
• 1  large carrot, cut into pieces (or sliced or julienned)
• 2  stalks celery, cut into pieces (or sliced, or julienned)
• 1  lb snow peas (defrosted frozen are fine) or 1  lb sugar snap pea, trimmed (defrosted frozen are fine)
• 1⁄4 cup  stock (may need a little more) or 1⁄4 cup water (may need a little more)
• 2  tablespoons soy sauce
• 1  teaspoon  dark sesame oil

Directions

1. Heat a large, deep skillet over med-high heat for 3-4 minutes.
2. Add the oil and , almost immediately, the garlic, ginger, and scallion.
3. Cook, stirring, for about 15 seconds, then add the carrot, celery, snow peas, and stock; increase heat to high.
4. Cook, stirring constantly, until the vegetables are tender, about 7 minutes.
5. If the mixture is completely dry, add a couple tablespoons more liquid, then the soy sauce and sesame oil; stir and turn off the heat.
6. Serve immediately.