Chinese stir fried mixed vegetables

By josim
(4.50/5 - 2 votes)


- 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


Step 1

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.

Step 2

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.

Step 3

Then add the sugar snap peas, capsicum and mushrooms and cook for 2 minutes.

Step 4

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.


By josim

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