Hunan Vegetable Stir Fry

1/2 t hot red pepper flakes
1 1/2 t red wine vinegar
1/2 C tomato puree
1/4 C dry sherry
1/4 C soy sauce
1 T dark sesame oil
1 T sugar
2 T canola oil
1 T grated fresh ginger
3 - garlic cloves, minced
1 lb. bok choy, thinly sliced
1 - large carrot, shredded
4 oz. snow peas, trimmed
8 oz. mushrooms, sliced

Soak the red pepper flakes in the wine vinegar in a small bowl for 30 minutes.

In another small bowl, combine the tomato puree, sherry, soy sauce, sesame oil, and sugar, and set aside.

Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, garlic, bok choy, carrot, and undrained red pepper flakes, and stir fry for 2 minutes. Add the snow peas and mushrooms and stir fry for 3 minutes longer. Add the reserved sauce and cook until heated through.

From Vegan Fire and Spice