Sheet-Pan Stir-Fry (A Root Formula)
Yield: 4 people
Description
Sweet sherry is ideal here, but if you don’t have it, sub in sweet vermouth, and if you don’t use honey, sub in agave or maple syrup. We find grating the garlic and ginger easier than mincing. We use a microplane, but the fine side of a box grater works well too. Serve with Perfect Pot of Rice.
Ingredients
- 2 pounds Vegetables, your choice (see below)
- 1 large onion, halved from pole to pole; each half cut into 6 wedges
- 1 tablespoon each: soy sauce, sweet sherry,* honey, finely grated garlic, finely grated gingerroot
- 1/4 cup peanut or vegetable oil
- 1 cup (about 6 oz) frozen green peas or edamame, thawed
- 1 Flavoring sauce, See below
- 2 tablespoons cornstarch mixed with 1/4 cup water
Vegetables
- Bell peppers—cut into medium-large dice
- Snow peas or sugar snap peas—strings removed, if not already done
- Medium asparagus—tough ends snapped off, stalks cut into 1-inch lengths
- Sliced mushrooms
- Brussels sprouts, halved
- Celery—sliced crosswise into 1/2-inch piece
- Eggplant, Zucchini, and yellow squash—trimmed and cut into medium dice
- Carrots—peeled and cut into thick coins
- Green Cabbage—quartered, cored, and cut into medium dice
- Winter Squash, peeled and cut into medium dice
- Thin green beans (haricots verts)—trimmed
- Canned water chestnuts— drained
- Canned baby corn— drained
General Tso’s Stir-Fry Sauce
- 6 tablespoons dark soy (or in a pinch 3 tablespoons each: molasses and soy sauce)
- 3 tablespoons each: rice wine vinegar and sweet sherry
- 1/2 teaspoon hot red pepper flakes
Basil (Or Cilantro) Stir-Fry Sauce
- 3/4 cup vegetable broth
- 6 tablespoons soy sauce
- 2 tablespoons each: rice wine vinegar and sesame oil
- 1/2 cup (packed) chopped fresh basil leaves or cilantro leaves
Coconut Curry Sauce
- 2 tablespoons each: sweet sherry and soy sauce
- 4 teaspoons brown sugar
- 1 tablespoon curry powder
- 3/4 cup light coconut milk
Instructions
- Heat oven to 500 degrees and set a large (18- by 12-inch) rimmed baking sheet into the preheating oven. Prepare vegetables and onion. Mix soy, sherry, honey, garlic, and ginger and oil in a large bowl. Add vegetables and toss to coat, breaking up onions (and cabbage, if using).
- Remove baking sheet from the oven and dump the vegetables into the hot pan, shaking to spread evenly. Immediately return pan to the oven and roast until vegetables are crisp-tender, about 7 minutes. While vegetables cook, prepare Flavoring Sauce and mix cornstarch and water.
- Remove pan of vegetables from the oven. Working quickly, add peas or edamame to the pan and pour sauce over the vegetables; stir to coat. Drizzle cornstarch mixture over the vegetables; stir to coat again. Return pan of vegetables to the oven and continue to cook until sauce is bubbly and thickened slightly, about 5 minutes longer. Remove from oven; stir to coat vegetables with sauce and serve.
Flavoring Sauces (Your Choice!)
General Tso’s Stir-Fry Sauce
- Whisk together with 1/2 cup of water.
Basil (Or Cilantro) Stir-Fry Sauce
- Mix all ingredients in a Pyrex measuring cup and set aside.
Coconut Curry Sauce
- Mix all ingredients in a Pyrex measuring cup and set aside.