Chinese stir fried mixed vegetables

Ingredients

• 3 Tbsp sunflower oil
• 1 Tbsp sesame oil
• 3 garlic clove
• 1 medium sized yellow onion
• 250 g broccoli and cauliflower florets
• 1 packet sugar snap peas
• 1 medium carrot
• 10 shitake mushrooms
• 170 g red capsicum
• 1 1/2 Tbsp soy sauce
• 2 Tbsp oyster sauce
• 2 Tbsp Chinese rice wine
• 1/2 water
• 1 Tbsp water mixed with 1 1/2 tsp cornflour
• Salt and white pepper

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Preparation

• Heat the sunflower and sesame oils in a preheated wok or large frying pan, add the garlic and onion and stir-fry for 30 seconds.
• Add the broccoli/cauliflower florets and carrots and stir-fry for 1 minute. Add 1/4 cup water and mix in. Cover your frying pan and let it steam for about 30 seconds.
• Then add the sugar snap peas, capsicum and mushrooms and cook for 2 minutes.
• Add in the seasonings and remaining water and stir-fry for a further 3 minutes, or until the vegetables are just tender. Taste and then dish out. Serve immediately.

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