Add everyday-chinese-vegetable-stir-fry

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/asian/Everyday Chinese Vegetable Stir-Fry.cook

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+>> source: https://thewoksoflife.com/everyday-vegetable-stir-fry/
+>> time required: 20 minutes
+>> image: https://thewoksoflife.com/wp-content/uploads/2022/02/vegetable-stir-fry-10.jpg
+
+In a #liquid measuring cup{}, combine the @vegetable stock{1/3%cup}, @Shaoxing wine{1%Tbsp}, @oyster sauce{2%tsp}, @salt{1/4%tsp}, @sugar{1/4%tsp}, @sesame oil{1/4%Tbsp}, and @white pepper{1%pinch}.
+
+In a #wok{} over medium heat, add the @vegetable oil{2%Tbsp} and @ginger{4%slices}. Cook until the ginger is lightly browned at the edges, and then add the @sliced mushrooms{1%cup}. Stir-fry for 1 to ~{2%minutes}, until the mushrooms are tender.
+
+Add the @carrot{1%cup}, @celery{1%cup}, @asparagus{1%cup}, @bell pepper{1%cup}, and @long hot pepper{1%cup}. Stir-fry for ~{1%minute}, and then add the @garlic{3%cloves} and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for ~{1%minute}, until the vegetables are tender.
+
+Combine the @cornstarch{2%tsp} and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.

docs/asian/everyday-chinese-vegetable-stir-fry.md

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+# Everyday Chinese Vegetable Stir-Fry
+
+![Everyday Chinese Vegetable Stir-Fry](../assets/images/everyday-chinese-vegetable-stir-fry.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 4 minutes |
+
+## :salt: Ingredients
+
+- 0.33 cup vegetable stock
+- 1 Tbsp Shaoxing wine
+- 2 tsp oyster sauce
+- 0.25 tsp salt
+- 0.25 tsp sugar
+- 0.25 Tbsp sesame oil
+- 1 pinch white pepper
+- 2 Tbsp vegetable oil
+- 4 slices ginger
+- 1 cup sliced mushrooms
+- 1 cup carrot
+- 1 cup celery
+- 1 cup asparagus
+- 1 cup bell pepper
+- 1 cup long hot pepper
+- 3 cloves garlic
+- 2 tsp cornstarch
+
+## :cooking: Cookware
+
+- 1 liquid measuring cup
+- 1 wok
+
+## :pencil: Instructions
+
+### Step 1
+
+In a liquid measuring cup, combine the vegetable stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white
+pepper.
+
+### Step 2
+
+In a wok over medium heat, add the vegetable oil and ginger. Cook until the ginger is lightly browned at the edges, and
+then add the sliced mushrooms. Stir-fry for 1 to 2 minutes, until the mushrooms are tender.
+
+### Step 3
+
+Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and
+the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for 1 minute, until the vegetables
+are tender.
+
+### Step 4
+
+Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are
+coated in sauce, with just a small amount of standing liquid. Serve.
+
+## :link: Source
+
+- <https://thewoksoflife.com/everyday-vegetable-stir-fry/>

mkdocs.yml

@@ -36,8 +36,9 @@ nav:
   - Home: index.md
   - Asian:
       - Cool and Spicy Noodle Salad: asian/cool-and-spicy-noodle-salad.md
-      - Noodle-Free Pad Thai: asian/noodle-free-pad-thai.md
       - Crispy Peanut Tofu & Cauliflower Rice Stir Fry: asian/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.md
+      - Everyday Chinese Vegetable Stir-Fry: asian/everyday-chinese-vegetable-stir-fry.md
+      - Noodle-Free Pad Thai: asian/noodle-free-pad-thai.md
   - Breakfast:
       - Gordon Ramsay Scrambled Eggs: breakfast/gordon-ramsay-scrambled-eggs.md
       - Joy of Cooking Pancakes: breakfast/joy-of-cooking-pancakes.md