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DIRECTIONS

While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to low, cover and cook for 10 minutes. Turn off the heat and keep covered until ready to serve. (Or put the rice, 2 cups hot water, and 1 teaspoon salt in a 2-quart microwave-safe container. Cover and cook in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)
Meanwhile, peel and halve the ginger. Drop the ginger down the chute of a food processor with the motor running and purée while you mix the soy sauce, sherry, sesame oil, and stock in a cup.
Stop the motor and scrape down the sides of the bowl. Add the hot-pepper flakes and cornstarch. Add the soy sauce mixture through the chute of the processor with the motor running and process until the mixture is combined.
Put the peanut oil in a wok or a large, heavy skillet over medium-high heat. If the onions and bell peppers are in rings, cut the rings in the half. Add the onions, bell pepper, broccoli, cauliflower, celery, red cabbage, and sliced carrots to the wok. (Wait a minute or two to add the carrots if they are shredded.) Stir for 2 minutes.
Add the water chestnuts and mushrooms and stir for 2 minutes. Add the sprouts and, if using, the spinach and baby corn. Cook for 3 minutes. Season to taste with salt. Add the cornstarch mixture and stir well. Cook, stirring, for about 1 minute, or until the sauce thickens. Check for salt and pour onto a platter. Sprinkle with seeds or nuts. Serve with the rice. (Keep the stir-fry covered if it is done before the 15 minutes are up and the rice has had a chance to fully steam.)