Name: Chinese stir fried mixed vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time10 min

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.