Stir-Fried Mixed Vegetable

Chinese, Dinner, Lunch, Vegetable August 9th, 2006

Sorry I have not updated this blog for sometime. I have not been cooking lately until yesterday.

Anyway, I am fond of vegetables particularly broccoli. It’s a highly nutritious vegetable from the cabbage family. There are many ways of cooking it. Here, I will share with you how it is stir-fried with other vegetables chinese style.

This is my recipe for Stir-Fried Mixed Vegetable

Ingredients

150 gms broccoli (cut into florets like picture above)
150 gms cauliflower (cut into florets like picture above)
100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
1 medium sized carrot (sliced)
1/2 tin of asparagus clams (optional)
100 gms baby corn (optional)
4 bulbs garlic (minced)
1 1/2 tablespoons cooking oil (palm oil preferred)
1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
Half cup hot water

Seasoning

1 1/2 tablespoons oyster sauce
1 teaspoon light soya sauce
White pepper powder to taste
2 teaspoon chinese cooking wine (optional)

Method

Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.

Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry (you will want a little bit of sauce).

Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.

Serve hot with preferably with rice.

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Comments

1
jumanjisama
January 21st, 2007 at 5:38 am

This is a really yummy but yet simple recipe - thanks man
2
pablopabla
January 22nd, 2007 at 10:49 am

jumanjisama : Happy cooking!