Traditional Chinese Crispy Vegetable Stir Fry

Chin He-Huang sizzles up crisp glazed vegetables in this speedy and sensational stir fry
By Ching-He Huang
Traditional Chinese Crispy Vegetable Stir Fry
  • Rating:
  • Serves: 2
  • Cook Time: 4 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 2 tbsp groundnut oil
  • 2 tbsp sesame oil
  • 2 clove garlic, finely chopped
  • 2.5cm knob ginger, finely chopped
  • 50 g carrots, cut into strips
  • 50 g chinese dried mushrooms
  • 80 g broccoli
  • 100 g Chinese cabbage
  • 80 g bean sprouts
  • 4 spring onions
  • 80 g vegetarian mock fish cakes, chopped
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp cornflour
  • 2 tbsp rice vinegar, or Mirin
  • 200 ml vegetable stock

Method

1. Heat the groundnut and sesame oils in a wok until very hot, add the garlic, ginger, vegetables and mock fish cakes, and then stir-fry for a couple of minutes.

2. Mix the soy and oyster sauce together in a small bowl and stir in the cornflour to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.

3. Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.

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