Spicy Stir-Fried Vegetables

• 1 tablespoon cornstarch
• 1/2 cup water or Basic Chicken stock (page 41)
• 1/2 cup broad bean paste with chili (doubanjiang)
• 1 cup shao xing rice wine
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sugar
• 1/4 cup untoasted sesame or peanut oil
• 1 pound snow peas, trimmed (5 1/2 cups)
• 2 bunches scallions, green parts only, sliced into 1- to 2-inch pieces (2 1/4 cups)
• 5 garlic cloves, minced (2 tablespoons)
• 1 piece (about 1 1/2 inches) fresh ginger, peeled and cut into julienne (page 220) (3 tablespoons)
• 1 to 2 jalapeno chiles, thinly sliced (seeds removed for less heat if desired)
• 1/2 pound shiitake mushrooms, stems removed, caps cut into 1/8-inch-thick slices (5 cups)

1. Make slurry Add cornstarch to water or stock and stir with a fork until thoroughly incorporated.
2. Make sauce Whisk together all sauce ingredients in a bowl until smooth and combined.
3. Stir-fry snow peas Heat wok over high heat for 3 minutes.
4. Add 1 tablespoon oil, then immediately add snow peas, pressing down with a spatula to promote searing.
5. Stir briefly and quickly to coat with oil, then let sit 15 seconds without disturbing.
6. Repeat stirring and sitting, pressing against wok, until they are bright green and charred in spots, about two more times.
7. Transfer to a bowl and immediately return wok to high heat, cooking for 1 minute.
8. Stir-fry scallions Add 1 tablespoon oil, then immediately add scallions.
9. Cook as directed for snow peas, searing until scallions are slightly wilted and charred in spots, then transfer to bowl with the snow peas and immediately return wok to high heat for 1 minute.
10. Cook aromatics and stir-fry mushrooms Add remaining 2 tablespoons oil, then immediately add garlic, ginger, and chiles.
11. Stir quickly and constantly for 5 to 10 seconds, being careful not to let garlic burn.
12. Add shiitakes and stir to combine, then let sit 10 seconds.
13. Repeat stirring and sitting until mushrooms are golden brown, about 1 1/2 minutes.
14. Finish with sauce and slurry, and serve Pour sauce into wok and stir to combine, then add slurry and stir quickly to incorporate.
15. Allow mixture to come to a boil for 1 to 2 minutes.
16. Return peas and scallions to the wok.
17. Toss to coat in the sauce and cook just to heat through.
18. Serve immediately.
19. Broad bean paste, called doubanjiang, is a specialty of Szechuan cooking; it is a spicy fermented paste made by combining broad (or fava) beans with soybeans and chiles.
20. It is available at Asian markets.
21. If you cant find it, substitute soybean paste with chile, which is sold at many supermarkets.
22. Shao xing rice wine is a traditional Chinese cooking wine sold at Asian markets; sake (Japanese rice wine) can be substituted.

cornstarch, water, broad bean, shao xing rice wine, soy sauce, honey, sugar, peanut oil, snow peas, bunches scallions, garlic, fresh ginger, jalapeno chiles, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/spicy-stir-fried-vegetables-393890 (may not work)