Dragon Stir-fry

I created this dish during a culinary class in college and it was a big hit (named Dragon Stir fry after the Drexel Mascot). Feel free to use different vegetables or to add a protein. The sauce is the perfect amount of spicy, sweet and tangy. 


Dragon Stir-Fry

Sauce Ingredients:

• 9 tbsp peanut butter (creamy)
• 6 tbsp sesame oil
• 6 tbsp soy sauce
• 6 tbsp sherry
• 5 tbsp sugar
• 9 tbsp vegetable stock
• 3 tbsp hoisin sauce
• 6 tbsp tomato paste
• 2 tsp Chinese chili oil (or paste)

Stir-fry Ingredients:

• 1 lb. of linguine pasta, cooked
• 1 large red pepper, sliced, then halved
• 1 large green pepper, sliced, then halved
• 1 cup baby corn, halved
• 1/2 bundle of broccoli, chopped
• 1 large carrot, julienned
• 1 cup snap peas, ends trimmed
• 1/2 head of red cabbage, chiffonade
• 1 large bok choy, cut into 8 pieces lengthwise
• 2 cups mushrooms, sliced,
• 1/4 cup dried Chinese mushrooms
• 3 cloves of garlic, minced
• 2 dried chili peppers, diced
• sesame seeds, to taste

Rehydrate the dried mushrooms in warm water. Add sauce ingredients in a pan, set aside.
Clean and prepare all vegetables. 
Heat a tbsp of sesame oil in a large wok (skillet can be substituted), add garlic and chili peppers- slightly sauté and add to sauce mixture, set aside.
The next 2 parts need to be started one after the other: 
1.  In a large wok, add 1 tbsp sesame oil and peppers, mushrooms (not dried), baby corn, broccoli, carrots, and snap peas- cook until slightly tender, add a tbsp of water to steam vegetables (can be done in two separate pans or smaller woks).
2.  Start cooking the sauce mixture in a small sauce pan on low heat- takes about 4 minutes to cook thoroughly.
Add red cabbage and bok choy to a separate pan or small wok and cook until tender. 
In a large bowl, add cooked pasta, cooked vegetables and sauce. Toss thoroughly to distribute hot sauce. Add rehydrate mushrooms to mixture.  Serve in bowls and garnish with sesame seeds.

-A