Los Angeles is an impressive food city. Restaurants run by world famous chefs to small ethnic grocery stores packed with goodies you’ll never find in the usual markets. There is no need to go to chain eateries because every neighborhood has its share of unique dining spots. Most towns have local farmers markets at least once a week, so fresh and organic ingredients are always at the finger tip. We’re lucky. The only thing missing is good Chinese! Maybe that’s a bit harsh. It’s not that Chinese food is the worst here…it’s just not the same as what we remember from our days on the East coast. So when takeout just won’t do, here’s our solution.
As the name implies, this is a flavorful and quick dish. Hoisin adds a sweet kick to the sauce, which pairs well with the sriracha. Instead of using all soy sauce, we added fish sauce to the mix. Fish sauce is a prime ingredient in many Thai and Vietnamese dishes, but you can also find it in Southern Chinese cooking.
Ginger Garlic Vegetable Stir Fry – Serves 4
2 tablespoons grapeseed oil
1 teaspoon sesame oil
4 tablespoons hoisin
2 teaspoons fish sauce
1 teaspoon soy sauce
2 teaspoons sriracha
2 yellow peppers, sliced
1/2 pound cremini mushrooms, chopped
1/2 pound broccoli florets
1/2 pound snow peas
2 carrots, grated
2 1/2 tablespoons fresh ginger, minced
4 cloves garlic, minced
10 ounces water
2 tablespoons cornstarch
1. Heat oils in a wok or wide pan. Add garlic and onions and cook approximately 2 minutes.
2. Add peppers, broccoli and mushrooms. Cook until onions and peppers soften, approximately 3-4 minutes.
3. Add ginger, hoisin, fish sauce, soy sauce and sriracha. Stir well.
4. Mix cornstarch into the water and add to vegetables, along with carrots and snow peas. Allow to simmer until sauce begins to thicken, approximately 5-7 minutes.
5. Serve over rice or noodles.
Click HERE for the printable recipe.