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In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour. In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute. Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes. Add all the remaining vegetables and simmer for 2 minutes. Add the tofu and simmer for 1 minute.
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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful