Saturday, May 31, 2008

Simple Stir-Fried Mixed Vegetables

This dish is just a combination of few different vegetables. If you do not have any vegetarian oyster sauce or mushroom sauce, just replace with light soy sauce plus sugar with a bit of cornflour solution and season with pepper or/and granulated mushroom bouillon. Add in 30ml water (adjust the amount of vegetarian oyster sauce) if you prefer more sauce to go with rice.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)

° 200g Chinese cabbage/wong bak/bak choy, cut into broad strips
° 12 snow peas, trimmed and blanched
° 4 baby corns, cut into thick slices
° 25g carrot, peeled and sliced
° 100g king oyster mushroom, sliced
° 1 slice ginger
° 1 tablespoon olive oil
° 1 tablespoon vegetarian oyster sauce or mushroom sauce
° pepper to taste (optional)

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the king oyster mushroom, carrot and stir-fry briskly for 1 minute. Throw in the Chinese cabbage, snow peas, baby corn and stir-fry for another 1 -1½ minute.
3. Stir in the vegetarian oyster sauce, pepper and stir-fry briskly.
4. Transfer to a serving dish and serve immediately.

1 comment:

chow vegan said...

Some of my favorite vegetables in that dish! It looks so yummy! :-)

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