Chinese stir fried mixed vegetables

3 servings
15 min
10 min
Very Easy


Number of serving: 3
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


  • 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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