Stir-fried Mixed Vegetables recipe
information
When selecting different items for a stir-fried dish, never mix the ingredients indiscriminately. The idea is to achieve a harmonious balance of colour and texture.
ingredients
225 g (8 oz) Chinese leaves
115 g (4 oz) baby corn cobs
115 g (4 oz) broccoli
1 medium or 2 small carrots
60 ml (4 tbsp) vegetable oil
5 ml (1 tsp) salt
5 ml (1 tsp) light brown sugar
Basic Stock or water, if necessary
15 ml (1 tbsp) light soy sauce
few drops of sesame oil (optional)
115 g (4 oz) baby corn cobs
115 g (4 oz) broccoli
1 medium or 2 small carrots
60 ml (4 tbsp) vegetable oil
5 ml (1 tsp) salt
5 ml (1 tsp) light brown sugar
Basic Stock or water, if necessary
15 ml (1 tbsp) light soy sauce
few drops of sesame oil (optional)
method
1. Cut the vegetables into roughly similar shapes and sizes.
2. Heat the oil in a preheated wok and stir-fry the vegetables for about 2 minutes.
3. Add the salt and sugar and a little stock or water, if necessary, and continue stirring for another minute. Add the soy sauce and sesame oil, if using. Blend well and serve.
2. Heat the oil in a preheated wok and stir-fry the vegetables for about 2 minutes.
3. Add the salt and sugar and a little stock or water, if necessary, and continue stirring for another minute. Add the soy sauce and sesame oil, if using. Blend well and serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
