Asian Stir Fried Vegetables
Asian Stir Fried Vegetables
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It’s hard to pass on a plate of freshly stir-fried vegetables. Especially Asian style cooked in a hot wok. You can still use a frying pan on your domestic stove.

This recipe is so simple, quick to make and makes a great side dish to any Asian meal. If going meatless, you could easily make this your complete meal with a serve of rice. There’s plenty of nourishment and it’s a well-balanced healthy meal.

It’s best to first blanch the broccoli and carrots, but don’t overcook them, you still want to retain a bit of bite after stir frying. If you have a powerful wok burner, crank it up at the very end to get that smoky flavor. If not, don’t worry the veggies will still be amazing! Always serve immediately, hot off the wok.

INGREDIENTS

  • 2 bok choy’s
  • 2 carrots
  • 5oz – 150g King oyster mushrooms (or other mushroom)
  • 4 garlic cloves
  • 1 whole large chili
  • 2 heads of broccoli
  • 2 tsp corn starch (Corn flour)
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 4 tbsp vegetable oil

DIRECTIONS

  1. For the broccoli. Cut off the broccoli stems set aside. Cut the heads into florets, keep them chunky. Trim away any rough bits on the stems then peel the skin. Slice lengthwise into strips.
  2. For the carrots. Peel and trim the carrots and cut into wedges by cutting on an angle and rotating the carrot one quarter turn between each cut.
  3. For the bok choy, cut off the root end to separate the leaves, then wash thoroughly. If very dirty, place in a pot of water and rinse well. Cut off the leaves roughly in the middle then cut the stems on an angle into three pieces. Cut in half if small. Place the leaves together and slice down the middle lengthwise.
  4. Place a large pot or saucepan of water on high heat, bring to the boil. Once boiling add the carrots and cook for 3-4 minutes. Then to the carrots, add the broccoli and cook 2-3 minutes. Refresh under cold water and drain, set aside.
  5. Trim and slice the chili into julienne or thin strips. With or without seeds, keep seeds if you prefer hotter.
  6. Peel and slice the garlic coarsely.
  7. Slice the mushroom lengthwise, set aside.
  8. In a measuring jug or container, add a little less than half a cup of water. Add the corn flour or corn starch and mix well. Add the soy and oyster sauces. Add the sesame oil and mix well just before using.
  9. In a wok or large frying pan, add 4 tbsp vegetable oil and gently heat it. Add the garlic and chili, leave to gently sweat. Do not brown. Add the mushrooms and stir fry them until they have a little colour. Add the bok choy stalks and fry 30 seconds. Add the blanched broccoli and carrots along with the bok choy leaves. Stir fry another 30 seconds. Crank up the heat to full and pour in the sauce mixture (stir well first). Still the vegetables into the sauce until nicely coated and looking glossy. Serve immediately while hot.

 

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