• pot of boiling salted water
• broccoli, chopped
• *rehydrated shiitake mushrooms, mushroom water strained & reserved
• carrots, peeled & sliced thin
• Asian squash, cubed
• about 2 tsp grapeseed oil
• ginger, peeled & sliced
• lemongrass, sliced thin
• napa cabbage, julienne
• red bell pepper, julienne
• baby bok choy
• slivered almonds
• five-spice pressed tofu, cubed
• vermicelli
• garlic cloves, minced
• aji mirin (sweet cooking rice seasoning)
• Chinese rice cooking wine
• sesame oil
• dried cranberries
• chili garlic sauce
• kosher salt
• scallion stalk, sliced thin
• baby arugula
• fresh cilantro, leaves & stems

For The Bahn Mi (Sandwich)

• warm baguette, sliced
• olive oil-flavored mayonnaise

Special Equipment

• wok
• handled skimmer/strainer

1. Rehydrate mushrooms by soaking in a bowl of water for about 6 hours; remove mushrooms, strain and reserve water
2. Wash and dry all vegetables and herbs. Slice all the vegetables thinly; this will speed up the cooking time. Slice scallions and rough chop cilantro
3. Boil water, add salt and blanch carrots, squash, broccoli and mushroom for 4-5 minutes
4. Prepare to add stir-fry ingredients. The key to stir-fry is that the oil has to be very hot. Heat about 2 tsp grapeseed oil in a wok. Add lemongrass and ginger and cook for 5 minutes, until you smell the flavors. Meanwhile, soak dry vermicelli for 5 minutes in lukewarm water
5. Add garlic and all the vegetables, tofu, dried cranberries, vermicelli, stirring constantly
6. Deglaze with aji mirin and Chinese rice cooking wine for 5 minutes. Check seasonings and add ½ cup of reserved mushroom water, chili garlic sauce and sesame oil. Add scallions and arugula and stir to combine and heat through
7. Plate and garnish with scallions and cilantro

Make Báhn Mi (Sandwich)

1. Toast baguette and slice
2. Spread generously with olive oil mayo
3. Top with stir-fry