Saturday's Stirfry

Last night had a Chinese focus: stir fry and some vegetables braised in oyster sauce.
For the stir fry I used : chicken breast marinated in soy sauce, xiao xing wine, and garlic; broccoli; red pepper; scallions; rehydrated black mushrooms and shitakes. I made a bit of sauce with hoisin and some more xiao xing.

The braised vegetable idea is from BittmanWorld, and I used orange carrots, yellow carrots (Pfälzer) and cabbage. After sauteeing them quickly in peanut oil, I added a oyster sauce and a bit of water and simmered until just tender. This really brought out the sweetness in the veggies.

We ate this all over rice.