Preparation

• In a small bowl, mix together the hoisin sauce, soy sauce, vinegar, and sesame oil.
• Heat the canola oil in a medium (10-inch), heavy-duty skillet over medium-high heat until shimmering. Add the vegetables, sprinkle with 1/2 tsp. salt, and cook, stirring, until the vegetables brown in places and start to soften, about 4 minutes. Add the ginger and cook for another 30 seconds. Add 1/2 cup water and cook, tossing, until the vegetables are crisp-tender and the water mostly cooks off, about 4 minutes. Toss with the hoisin mixture, then transfer to a large bowl and serve.