Everyday Chinese Vegetable Stir-Fry

Instructions

1. In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.
2. In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry for 1 to 2 minutes, until the mushrooms are tender.
3. Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for 1 minute, until the vegetables are tender.
4. Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.