Stir Fried Mixed Vegetables Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| Leaves | 4 Ounce | |
| Broccoli spears or mange-tout - 2 oz (50 g), topped and tailed | ||
| Curettes - 2 small, thinly sliced diagonally | ||
| Carrot - 1 small, thinly sliced diagonally | ||
| Baby corn cobs - 2-3 oz (50-85 g), halved if large, keep whole if small | ||
| Straw mushrooms - 2-3 oz (50-85 g), drained and halved | ||
| Oil | 4 Tablespoon, seasoned | |
| Salt | 1 Teaspoon | |
| Soft brown sugar | 1/2 Teaspoon | |
| Light soy sauce | 1 Tablespoon | |
| Sesame oil - A few drops | ||
Directions
GETTING READY
1. To prepare the vegetables cut them into a roughly uniform shape and size.
MAKING
2. In a preheated wok heat the oil until hot, add the raw vegetables first (canned baby corn cobs and straw mushrooms are pre-cooked, so they only need to be warmed through) and stir-fry for about 2 minutes.
3. Add the canned items with the salt and sugar, continue stirring for another minute.
4. Add the soy sauce and MSG (if using) and blend well.
SERVING
5. Garnish with the sesame oil and serve hot or cold.
1. To prepare the vegetables cut them into a roughly uniform shape and size.
MAKING
2. In a preheated wok heat the oil until hot, add the raw vegetables first (canned baby corn cobs and straw mushrooms are pre-cooked, so they only need to be warmed through) and stir-fry for about 2 minutes.
3. Add the canned items with the salt and sugar, continue stirring for another minute.
4. Add the soy sauce and MSG (if using) and blend well.
SERVING
5. Garnish with the sesame oil and serve hot or cold.
Chef
