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
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1Heat 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
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2Dissolve 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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