Vegetable Stir-Fry

Ingredients:

2 tbsp vegetable oil
1" piece ginger, sliced
1 onion, cut into large chunks
1 tbsp black bean-garlic sauce
3 cloves garlic, pressed
1 carrot, sliced
1 piece celery, sliced
6 large mushrooms, halved or quartered
1 bunch bok choy, sliced
1 cup mung bean sprouts
2 tbsp shao hsing or juice of 1/2 lemon/lime
1 tbsp soy sauce

Heat vegetable oil in a wok or large frying pan. Lightly fry ginger, onion, and garlic for about 30 seconds. Add black bean-garlic sauce, and stir to mix well. Add carrot, celery, mushrooms, and bok choy. Stir for 30 seconds. Add shao hsing and soy sauce. Cook for 3-5 minutes depending on preference for vegetable firmness. Add mung bean sprouts and cook for a further 30 seconds. Serve immediately.