Szechuan Vegetables

1 T canola oil
1 T grated fresh ginger
2 - scallions, minced
2 - garlic cloves, minced
2 - small hot red chiles, split lengthwise
1/2 C grated carrots
1/2 C chopped red bell pepper
1 C thinly sliced fresh shiitake mushroom caps
2 C thinly sliced napa cabbage
3 T dry sherry
2 T soy sauce
2 T dark sesame oil
1 t sugar

Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, scallions, garlic, and chiles, and stir-fry for 1 minute. Add the carrots, bell pepper, mushrooms, and cabbage and stir-fry 3 to 5 minutes or until vegetables soften.

In a small bowl, combine the sherry, soy sauce, sesame oil, and sugar. Add to the vegetables and stir to coat.

From Vegan Fire and Spice