Vegetables with ginger and garlic

Instructions

• Peel ginger and finely chop. You should have about 1/4 cup (50 mL). Slice jalapeños in half lengthwise, discard seeds and finely chop. Pour undiluted broth into a large wok or wide saucepan. Add ginger, jalapeños and garlic. Bring to a boil over high heat. Gently boil until liquid is reduced by two-thirds, from 6 to 8 minutes. Remove from heat and stir in butter. Set aside. If making ahead, pour into a jar and refrigerate up to 2 days.

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cut large baby carrots in half, leaving smaller ones whole. Cut broccoli into bite-size florets. You should have about 4 cups (1 L) broccoli. Once water is boiling, add carrots and partially cook just until slightly crunchy, from 5 to 6 minutes. Remove and immediately plunge into ice water. Add broccoli and partially cook just until tender and bright green, from 1 to 2 minutes. Immediately plunge into ice water. When vegetables have cooled completely, remove from water and pat dry with paper towels.

• Core and seed peppers, then cut into bite-size strips. Cut each strip in half horizontally. Remove stems and strings from snow peas. All vegetables can be prepared up to this point and refrigerated up to 1 day. Place carrots and broccoli in one bag; peppers and snow peas in separate bags.

• Before serving, place wok or wide saucepan containing broth mixture over high heat. When liquid starts to bubble, add peppers and cook, stirring often, for 2 minutes. Add snow peas and stir for 30 seconds. Add remaining vegetables and stir until heated through, from 2 to 3 more minutes.