This is a little more challenging dish to make. There is quite bit of vegetable prep involved. Lots cutting and chopping but a fairly quick cook wants the prep is done. With careful vegetable prep this makes a beautiful dish. We have also prepared a video of making this dish.
Servings: 4
7/8 pound Broccoli
3/4 ounce Vegetable oil
3/4 teaspoon Ginger, minced
3/4 teaspoon Garlic, minced
3/8 ounce Scallion, thinly sliced
3 1/4 ounces Carrots, oblique cut, blanched
3 1/4 ounces Celery, diamond cut, blanched
3 1/4 ounces Zucchini, oblique cut, blanched
1 5/8 ounces Yellow squash, oblique cut, blanched
3 1/4 ounces Mushrooms, cut in half
3 1/4 ounces Snow peas, trimmed and cleaned, blanched
3/4 teaspoon Dark sesame oil
3/4 teaspoon Sugar
Salt, as needed
White pepper, as needed, ground
Cut florets into small pieces. Peel the broccoli stems and cut
in thin slices in the bias. Blanch in boiling salted water lust
long enough to set color, about 2 minutes. Drain and rinse in
cool water.
Heat the oil in a wok over high heat. Add the garlic, ginger,
and scallion and stir fry until aromatic, about 1 minute.
Add the vegetables in the order listed, stir frying after each
addition until very hot
.
Drizzle the sesame oil over the vegetables and sprinkle with
the sugar. Stir fry until evenly blended. Season to taste with
salt and pepper.
Pairs well with Sweet and Sour Chicken
Jaques Kitchen 
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