Traditional Chinese crispy vegetable stir fry
By: Ching He-Huang From: Good Food Live
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Traditional Chinese crispy vegetable stir fry
- 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
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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
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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