UKTV recipes
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

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.

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easy
 
Serves: 2
quickcook
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
 

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