Root Vegetables in Vegetarian Oyster Sauce

Ingredients

• 2 2/3 oz bamboo shoot slices
• 5 oz daikon radish, peeled and cut into angled chunks
• 1 1/3 oz carrot, cut into angled slices
• 5 oz broccoli florets and peeled stem pieces
• 5 oz asparagus, trimmed and cut into 2-inch angled pieces
• 2/3 oz dried black mushrooms, soaked and cut into chunks
• 4 oz canned ginkgo nuts, drained and rinsed (optional)
• 4 cups vegetable broth, for blanching
• 1 1/3 Tbsp neutral oil
• 2 garlic cloves, minced
• 1 1/3 Tbsp Shaoxing rice wine
• 2 Tbsp vegetarian oyster-flavored mushroom sauce
• 1 1/3 Tbsp cornstarch
• 2 2/3 Tbsp vegetable broth or water
• 2 tsp toasted sesame oil

Directions

1. Bring the vegetable broth to a boil. Add the bamboo shoots, daikon, carrot, broccoli, and asparagus; blanch 2 to 3 minutes, then drain well.
2. Heat the oil in a wok or large skillet over high heat. Stir-fry the garlic and blanched vegetables with the mushrooms and optional ginkgo nuts for 2 minutes.
3. Add the rice wine and vegetarian oyster-flavored mushroom sauce; stir-fry 30 seconds.
4. Whisk the cornstarch with the broth or water and sesame oil. Add to the wok, toss until glossy and thickened, and serve.