Preparation / Directions:
* shitake mushrooms stems can be added to stocks for flavor
1. In a wok or large skillet, heat the oil. Over high heat, stir fry all the vegetables, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
2. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.
To prepare ahead: Have all the ingredients cleaned and cut, and cook when ready to serve.
The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.