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Stir-fried mixed vegetables

Ken Hom from Good Food Bites
Ken Hom combines a delicious medley of vegetables to create a quick and easy Chinese side-dish

Stir-fried mixed vegetables

Method

1. Heat a wok over a high heat.

2. Add the groundnut oil and, when it is very hot and slightly smoking, add the shallots, garlic ginger and salt and stir-fry for 1 minute.

3. Add in the carrots and asparagus and stir-fry for 30 seconds.

4. Add the water, cover and cook over a high heat for 2 minutes.

5. Add the Chinese leaves and greens together with the sugar and rice wine. Stir-fry for 3 minutes or until the greens are thoroughly wilted.

6. Add the sesame oil, tossing well, and serve at once.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
1½ tsp groundnut oil
2 tbsp Shallots, roughly chopped
2 tbsp fresh ginger root, finely chopped
2 tsp Salt
225g Carrots, cut on the diagonal into 5mm thick slices
225g Asparagus, cut into 4cm pieces
1-2 tbsp water
225g Chinese leaves, cut into 4cm strips
225g Chinese greens, (bok choy, Chinese flowering cabbage or spinach), cut into 4cm strips
2 tsp Sugar
1 tbsp rice wine
2 tsp Sesame oil