In a small bowl, whisk together 3/4 cup water, 2TB each hoisin sauce and rice vinegar, 1 TB cornstarch, some dashes of salt, and 1/2 teaspoon red pepper flakes; set aside.
Blanch veggies that need to be pre-cooked, for around 3 minutes in boiling water. I cooked the carrots alone and the asparagus and broccoli, together.
At the ready: 2 sliced green onions (scallions), 2 cloves of chopped garlic, 3 sliced mushrooms.
Heat splash of vegetable oil on high until it shimmers, add meat (sliced 1/4" thin). Cook a little more than 2 minutes then flip and cook until no longer pink. Transfer to a nearby plate and cover (it will continue to cook).
Add onion and peppers and cook until browned slightly and starting to go limp. Then add the mushrooms and garlic.
Add in the blanched veggies and hoisin sauce mix. Let cook until thickening becomes apparent, then put the steak back in.
And, oh yes, cook up some jasmine rice to serve the stir-fry upon!Taster approved, along with what the cook loves most, numerous appreciative comments!
