Baby Vegetable Stir Fry With Orange And Oyster Sauce Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Olive or walnut oil - 2 tablespoons | ||
| Carrots | 175 Gram | |
| Sweet corn | 175 Gram | |
| Button mushrooms | 175 Gram | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Parsley sprigs - to garnish | ||
| Corn flour | 2 Teaspoon (Sauce:) | |
| Water | 4 Tablespoon (Sauce:) | |
| Large orange - 1, finely grated rind and Juice | ||
| Oyster sauce | 2 Tablespoon (Sauce:) | |
| Dry sherry | 1 Tablespoon (Sauce:) | |
Directions
GETTING READY
1) In a jug, blend corn flour with water to prepare the sauce.
2) Stir in orange rind and juice, oyster sauce and sherry or vinegar. Combine thoroughly.
MAKING
3) Use a wok to heat up over moderate heat.
4) Add oil to get hot but not smoking.
5) Add carrots and baby sweet corn to stir-fry for 5 minutes.
6) Next add the mushrooms and stir-fry briskly for another 3-4 minutes.
7) Pour in the sauce mixture and bring to the boil over a high heat, stirring constantly until the sauce is thickened and glossy.
8) Season with salt and pepper to taste.
SERVING
9) Garnish with parsley and serve immediately.
1) In a jug, blend corn flour with water to prepare the sauce.
2) Stir in orange rind and juice, oyster sauce and sherry or vinegar. Combine thoroughly.
MAKING
3) Use a wok to heat up over moderate heat.
4) Add oil to get hot but not smoking.
5) Add carrots and baby sweet corn to stir-fry for 5 minutes.
6) Next add the mushrooms and stir-fry briskly for another 3-4 minutes.
7) Pour in the sauce mixture and bring to the boil over a high heat, stirring constantly until the sauce is thickened and glossy.
8) Season with salt and pepper to taste.
SERVING
9) Garnish with parsley and serve immediately.
Chef
