My college roommate didn’t know how to cook when we moved into our first apartment together back in Athens, Georgia. Come to think of it, I didn’t know much either, but I did know how to boil water, and she didn’t. Nancy Kwan Hom, who is Chinese, eventually learned how to make her mother’s stir-fried broccoli, which she shared with me. It was the inspiration for this lovely spring green medley.
8 oz. Broccolini, trimmed
8 oz. sugar snap or snow peas, trimmed
8 oz. asparagus, trimmed
1 red bell pepper, thinly sliced
2 Tbsp. cornstarch
2 Tbsp. low-sodium soy sauce
3 Tbsp. peanut oil
2 shallots, thinly sliced
1 tsp. grated fresh ginger
½ tsp. kosher salt
1. Bring a large pot of water to a boil. Add the Broccolini and cook for 2 to 3 minutes, or until crisp-tender. Remove from the water and plunge into an ice water bath.
2. Return the water to a boil. Add the sugar snap peas and cook for 1 to 2 minutes, or until crisp-tender. Remove from the water and add to the ice water bath.
3. Return the water to a boil. Add the asparagus and red bell pepper strips and cook for 2 to 3 minutes or until crisp-tender. Remove from the water and add to the ice water bath. Drain all the vegetables well.
4. Whisk the cornstarch with ¼ cup water and the soy sauce and set aside.
5. Heat the oil in a large skillet over medium heat. Add the shallots and sauté for 3 minutes. Add the ginger and sauté for 1 minute longer. Add the vegetables and salt, stirring well to coat. Add the cornstarch mixture and cook for 3 minutes, or until the sauce thickens. (Stir in additional water, if necessary, if the sauce becomes too thick.) Serve.