You are here:

Traditional Chinese crispy vegetable stir fry

Ching He-Huang from Good Food Live
Chin He-Huang sizzles up crisp glazed vegetables in this speedy and sensational stir fry

Traditional Chinese crispy vegetable stir fry

Method

1. Heat the groundnut and sesame oils in a wok until very hot, add the garlic, ginger, vegetables and mock fish cakes, and then stir-fry for a couple of minutes.

2. Mix the soy and oyster sauce together in a small bowl and stir in the cornflour to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.

3. Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 15 min
Cook: 4 min

Ingredients
2 tbsp groundnut oil
2 tbsp Sesame oil
2 garlic clove, finely chopped
2.5cm knob fresh ginger root, finely chopped
50g Carrots, cut into strips
50g Chinese mushrooms
80g Broccoli
100g Chinese leaf
80g bean sprouts
4 Spring onions
80g vegetarian mock fish cakes, chopped
2 tbsp light Soy sauce
2 tbsp oyster sauce
2 tbsp cornflour
2 tbsp rice vinegar
200ml vegetable stock