This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
2 Tbsp. soy sauce
2 Tbsp. hoisin
3½ Tbsp. water, divided
1 tsp. sugar
½ tsp. ground white pepper
1 Tbsp. cornstarch
2 Tbsp. canola oil
½ cup finely chopped onion
½ tsp. minced ginger
½ tsp. minced garlic
2 cups shredded zucchini, peeled and seeded
2 cups sliced shitakes or portabellas, stems removed
1 Tbsp. natural mushroom seasoning
½ tsp. kosher salt
4 cups shredded bok choy greens, stems removed
1 cup bean sprouts
PREPARATION
? In a small bowl, whisk together the soy sauce, hoisin, 2 tablespoons water, sugar and ground white pepper and set aside. ? In another small bowl, stir the cornstarch and the remaining 1œ tablespoon water together to create a slurry and set aside.
? Heat a wok over high heat and add the canola oil, swirling it around the pan so it creates vein-like lines on the surface. Add the onion, garlic and ginger and stir quickly, 10 to 20 seconds, until the onions begin to turn translucent.
? Add the mushrooms, mushroom seasoning and salt and cook, stirring quickly, about 1 minute, until the mushrooms begin to release their liquid. Add the zucchini and stir-fry 1 minute.
? Stir in the bok choy, 30 to 45 seconds, then stir-fry the bean sprouts and the soy sauce-hoisin mixture until the bok choy beings to wilt. Stir in the cornstarch slurry and stir 1 minute to cook the starch and thicken the mixture.
? Remove from heat and let cool. Use for Bao Buns (recipe follows) or store, covered, in the refrigerator up to 1 week.
This article appears in September 2014.