Stir Fry Veggies: How To Cook Chinese Stir Fry Vegetables.
Prep : 5 minutes
Cook : 7 minutes
Serving :
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Chinese stir-fry vegetables usually consist of nappa cabbage, snow peas, carrots, mushrooms, baby corn and bean sprouts. Stir fry veggies with garlic vegetable stir fry sauce is savory and full of earthy, garlicky flavor.
Ingredients
- 2 tablespoons oil (or olive oil)
5 cloves garlic, minced
- 5 cloves garlic, minced
- 1/4 cabbage, shredded or coleslaw
- 1/3 carrot, shredded
- 5~8 mushrooms or shiitake mushrooms, thinly sliced
- 1/2 cup snow peas
- 1/2 cup baby corn
- 1/2 cup broccoli
Vegetable Stir Fry Sauce.
- 1 teaspoon cornflour /corn starch
- 1 tablespoon soy sauce
- 2 teaspoons Oyster Sauce
- 1/2 teaspoon sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup water (185ml)
Instructions
- Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
- Heat the oil in a large skillet or wok over medium heat, then add the garlic in the hot oil until fragrant, 1 minute.
- Add carrot- stir for 1 minute.
- Add mushrooms and broccoli- stir for 2 to 3 minutes.
- Add cabbage, snow peas, and baby corns until the vegetables are almost cooked (2 minutes).
- Add Sauce and toss for 1 minute until sauce thickens and becomes glossy, coating all the vegetables.Don't overcook so they become floppy - they should be just cooked, "crisp tender".
- Remove from skillet and serve over rice.
Nutrition Information:
Calories: 92kcal (5%)
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