Stir Fry Mix Vegetables
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g snow pea
- 100 g baby corn
- 2 carrots
- 1 red capsicum (bell pepper)
- 1 Tbsp cooking oil
- 1 tsp salt
- Pot of boiling water
- 1 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 2 Tbsp shaoxing wine
- ¼ tsp salt
- 1 tsp sesame oil
- ⅓ tsp white pepper
- 1 tsp cornstarch
- 1 tsp sugar
- 4 Tbsp water
- 2 tsp chopped ginger
- 2 tsp chopped garlic
Instructions
- 1
Rinse snow pea, baby corn, carrot and capsicum.
- 2
Remove the tough string membrane that runs along the side of each snow pea, by cutting the tip and pulling it out.
- 3
Cut baby corn, carrot and capsicum (bell pepper) to bite sizes.
- 4
In a bowl of boiling water, add salt and cooking oil.
- 5
Blanch vegetables in the pot of boiling water by adding carrots first for one minute, followed by baby corn, snow pea and capsicum. (See Note #1)
- 6
Remove all the vegetables onto a plate.
- 7
Prepare sauce by mixing together oyster sauce, light soy sauce, shaoxing wine, salt, sesame oil, white pepper, cornstarch, sugar and water
- 8
Add chopped ginger and garlic into a frying pan with some oil.
- 9
Fry until fragrant and add sauce and mix well.
- 10
Add the blanched vegetables and stir fry briefly over high heat.
- 11
Serve immediately.