Chinese Style Wok Fried Vegetables (with Asparagus and Mushrooms)

Ingredients (Serves 4)

Base Veggie Stir-Fry:

• 2 medium carrots, julienned
• 1 small kohlrabi (or celery root), julienned
• 1 small head cauliflower, sliced into thin florets
• 1 stalk leek, green part sliced thin
• 1–2 tablespoons water (as needed)
• Salt, to taste
• 1–2 teaspoons vegetable oil

Variation: Asparagus & Mushroom Wok

• 10 oz (300 g) fresh asparagus, cut into 1¼-inch pieces
• 3 medium carrots, julienned
• 7 oz (200 g) large button mushrooms, sliced
• ¾ cup (200 g) long-grain white rice
• 2 tablespoons oil
• 1 tablespoon freshly grated ginger
• 1 garlic clove, minced
• 4 scallions (with green tops), chopped
• ½–¾ cup (about ⅓ pint or 120–180 ml) vegetable broth
• Salt, to taste
• 1 tablespoon soy sauce (optional)

Instructions

For Basic Wok Veggies:

1. Heat a wok over medium-high heat. Lightly coat with vegetable oil.
2. Start by adding the hardest vegetables first (like kohlrabi). Stir-fry for 5 minutes.
3. Add carrots and a tablespoon or two of water if needed. Stir-fry another 5 minutes.
4. Add cauliflower and finally, leeks. Stir until veggies are slightly softened but still crisp.
5. Season with salt. Avoid soy sauce if you want the veggies to keep their vibrant color.

For Asparagus & Mushroom Version:

1. Cook rice in salted water for 12 minutes. Drain and set aside.
2. Heat oil in the wok. Sauté ginger, garlic, and scallions for 30 seconds.
3. Add carrots and asparagus. Stir-fry for 3 minutes.
4. Add mushrooms and cook for 2 more minutes until slightly tender.
5. Pour in vegetable broth and cook for another 5 minutes.
6. Season with salt or soy sauce and serve over rice.