Recipe

Stir-fried chinese vegetables

Nov 27, 2013 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Stir-fried chinese vegetables
  • 2 tablespoon rice bran oil
  • 2 clove garlic, finely chopped
  • 225 gram can water chestnuts. halved
  • 150 gram baby corn, halved lengthways
  • 4 piece ginger, cut into thin strips
  • 1 bunch baby pak choy, quartered lengthways
  • 1 bunch baby buk choy, quartered lengthways
  • 1/4 cup (60ml) vegetable stock
  • 1 tablespoon cornflour
  • 1 tablespoon light soy sauce
  • 150克糖荚豌豆芽
  • steamed rice, to serve

Method

Stir-fried chinese vegetables
  • 1
    Heat oil in a wok on medium. Stir-fry garlic for 30 seconds. Add water chestnuts and baby corn and stir-fry for 1 minute. Toss through ginger, pak choy and buk choy. Add stock and cook for 2 minutes
  • 2
    Dissolve cornflour in 2 tablespoons water and add to vegetables with soy sauce. toss through snow pea shoots and remove from heat. Serve immediately with steamed rice.

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