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November 23, 2017
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Stir-Fried Vegetables

1 tablespoon peanut oil
1/4 pound Chinese snow peas, cut into 1-inch chunks
1 cup oyster mushrooms, whole or cut in half, depending upon size
1 cup shiitake mushrooms, whole or cut in half, stems removed
1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
1/2 large Japanese eggplant, cut into 6 or 7 slices
1/4 medium bok choy, cut into 1-inch chunks
5 broccoli florets
5 young asparagus spears, cut into 1 1/2- to 2-inch lengths
1/3 cup chicken stock, heated
1 tablespoon soy sauce
Salt
Freshly ground black pepper

In a wok or large skillet over high heat, heat the oil. Add vegetables and stir fry, coating them with the oil. Pour in stock and soy sauce and stir until al dente, about 2 minutes longer.

Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately. Serves 6.

Wolfgang Puck

Thursday, March 21, 2002

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