How to Make Chinese
3 tablespoons peanut oil
7 cups broccoli florets
1 1/2 tablespoons chopped fresh ginger
5 celery stalks, sliced
2 cups snow peas
9 oz / 255 g young spinach
9 scallions, quartered
3 garlic cloves, crushed
3 teaspoons sugar
3 tablespoons light soy sauce
3 tablespoons dry sherry
1 cup vegetable stock
1 1/2 tablespoons hoisin sauce
Cut each onion into eight pieces.
Preheat a wok. Add in the oil and
heat until smoking.
Add in the cut onions, broccoli
florets, ginger and celery to the wok. Cook for approximately 1
Add in the snow peas, spinach,
scallions and garlic. Cook for further 5 minutes.
In a clean bowl, make the sauce by
combining the sugar, soy sauce, sherry, vegetable stock and
hoisin sauce. Mix until the sugar is fully dissolved.
Stir in the stock mixture into the
wok of vegetables. Toss well until all the vegetables are coated
with the sauce.
Cover the wok with the lid and
cook for 5 minutes over medium heat. Make sure the vegetables
are cooked through, but not floppy.
Transfer the vegetables to a warm