Mu Shu Vegetables

4 stalks of celery, julienned

2 carrots, peeled and julienned

1 bulb fennel, julienned

1/2 head Napa cabbage, sliced into shreds

1/2 head radicchio, sliced into shreds

1 red pepper, julienned

3 Tablespoons sesame oil

1 garlic clove, minced

3 teaspoon ginger, minced

1/4 cup reduced-sodium soy sauce

1/3 cup hoisin sauce

Prepare all vegetables. Heat the sesame oil in a wok or large saute pan. Add the garlic and ginger. Stir fry until aromatic. Add the vegetables in sequence listed and stir fry them until tender. Stir in the soy and hoisin sauce. Serve warm.