4 tablespoons peanut oil
small piece fresh root ginger, bruised
1 garlic clove, crushed
2 small onions, quartered
1 green capsicum, seeded and cut in strips
1 red capsicum, seeded and cut in strips
1/2 cup finely sliced celery
1/2 cup finely sliced carrot
1 1/2 cups thinly sliced cauliflower or broccoli flowerets
1 cup sliced mushrooms
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
small piece fresh root ginger, bruised
1 garlic clove, crushed
2 small onions, quartered
1 green capsicum, seeded and cut in strips
1 red capsicum, seeded and cut in strips
1/2 cup finely sliced celery
1/2 cup finely sliced carrot
1 1/2 cups thinly sliced cauliflower or broccoli flowerets
1 cup sliced mushrooms
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
method
1. Heat oil in a wok or large frying pan and fry ginger for 1 minute. Remove.
2. Add garlic, onions (separated into 'leaves'), capsicum, celery and carrot.
3. Stir-fry for 2 minutes, tossing vegetables as they cook.
4. Add cauliflower or broccoli and mushrooms and cook, stirring and tossing constantly for a further 4 to 5 minutes, adding a little more water to wok if necessary.
5. The water is used to create steam to help cook the vegetables.
6. Season with a sprinkling of sherry, soy sauce and sugar, stir again.
7. Serve immediately as a vegetable accompaniment to Asian-style dishes or grills.
2. Add garlic, onions (separated into 'leaves'), capsicum, celery and carrot.
3. Stir-fry for 2 minutes, tossing vegetables as they cook.
4. Add cauliflower or broccoli and mushrooms and cook, stirring and tossing constantly for a further 4 to 5 minutes, adding a little more water to wok if necessary.
5. The water is used to create steam to help cook the vegetables.
6. Season with a sprinkling of sherry, soy sauce and sugar, stir again.
7. Serve immediately as a vegetable accompaniment to Asian-style dishes or grills.
serving amount
serves: 6
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