Eight Precious Vegetable Stir-Fry

This vegetarian entrée is a snap to prepare. Created by celebrity chef Martin Yan, who designed the menus for Viking’s China ships, it appears in his Quick & Easy cookbook. The number eight has been regarded by the Chinese as a lucky number for a long time, so the dish may bring you good fortune as well.



  • 2 tsp (6 g) cornstarch
  • 4 tsp (18 ml) cold water
  • ½ C (118 ml) low-sodium vegetable or chicken broth
  • 4 tsp (18 ml) rice wine or dry sherry
  • 1 Tbsp (15 ml) oyster-flavored sauce
  • 1 Tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) toasted sesame oil
  • 2 tsp (8 g) sugar
  • ¼ tsp (0.6 g) white pepper


  • 1 Tbsp (15 ml) peanut oil
  • 1 tsp (6 g) garlic, minced
  • ½ tsp (10 g) ginger, minced
  • ½ C (32 g) carrots, peeled and sliced
  • ½ C (65 g) jicama, peeled and sliced
  • ½ C (60 g) lotus root, peeled and sliced
  • 8 Chinese long beans, cut into 1-in (25-cm) pieces
  • 4 heads baby bok choy, quartered lengthwise
  • 8 small shiitake mushrooms, stems removed
  • 2 Tbsp (30 ml) water
  • ½ med red bell pepper, seeded and cut into 1-in (25-cm) diamonds
  • 4 med asparagus spears, trimmed and thinly sliced diagonally



To make the sauce, whisk cornstarch and water together in a small bowl. Add remaining sauce ingredients, stirring to combine; set aside. Heat a wok or large skillet over high heat; add oil, swirling to coat sides. Add garlic and ginger and cook, stirring constantly until fragrant, about 10 seconds. Add carrots, jicama, lotus root, long beans, bok choy and mushrooms; cook 1 minute, stirring constantly. Add water, cover, reduce heat to medium low and cook 3 minutes. Remove cover, turn to medium high heat, add bell pepper and asparagus and cook, stirring constantly, 1 minute. Add sauce and cook, stirring until sauce boils and thickens.

  • Prep time: 15 minutes.
  • Cook time: 6 minutes.
  • Makes 4 servings.

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