Traditional Chinese crispy vegetable stir fry

By: Ching He-Huang From: Good Food Live

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This recipe is classed as easy

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Prep time:
15 mins
Cook time:
4 mins
Serves:
2

Chin He-Huang sizzles up crisp glazed vegetables in this speedy and sensational stir fry

Ingredients

  • 2 tbsp groundnut oil
  • 2 tbsp Sesame oil
  • 2 clove Garlic, finely chopped
  • 2.5cm knob Ginger, finely chopped
  • 50g Carrots, cut into strips
  • 50g Chinese dried mushrooms
  • 80g Broccoli
  • 100 g Chinese Cabbage
  • 80g bean sprouts
  • 4 Spring onions
  • 80 g vegetarian mock fish cakes, chopped
  • 2 tbsp light Soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp cornflour
  • 2 tbsp rice vinegar, or Mirin
  • 200ml vegetable stock
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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.

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