Ingredients
Units
Scale
- 30ml (2 tbsp) oil
- 1 head broccoli, cut into florets
- 4 garlic cloves, peeled and crushed
- 5cm (2in) ginger, peeled and grated
- 2 carrots, peeled and sliced
- 90g (3 oz) mushrooms, washed and chopped
- 90g (3 oz) baby sweetcorn, washed and trimmed
- 90g (3 oz) mangetout or sugar snap peas, washed and trimmed
- 90g (3 oz) asparagus, washed and cut into bite size pieces
- 30ml (2 tbsp) soy sauce
- 5ml (1 tsp) cornflour
- Salt and pepper, to taste
Instructions
- Heat the 15ml (1 tbsp) oil in a large wok and fry the broccoli for 1 minute.
- Add a splash of water and cover with a lid to cook for 3 minutes.
- Add the remainder of the oil to the wok and fry the garlic and ginger with broccoli for 1 minute.
- Tip in the rest of the vegetables and fry for about 5 minutes or cooked until desired consistency. Use a splash of water if the vegetables get a bit dry and you want them to cook a bit more.
- Prepare a slurry in a cup by combining the soy sauce and cornflour then drizzle over the vegetables and stir to coat evenly.
- Season to taste, and serve immediate with steamed white rice or as a side dish to a Chinese meal.
Notes
- Substitute the vegetables with your favourites, such as peppers, kale, bamboo shoots and water chestnuts.
- This recipe is very basic and you can tweak it to your preference such as adding honey, hoisin, oyster or sweet chilli sauce to it.
- Cashew nuts are a great addition to this dish.
- Alternatively, you can parboil the veggies first before finishing them off in the wok.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 82
- Sugar: 2.6 g
- Sodium: 325 mg
- Fat: 4.9 g
- Carbohydrates: 8 g
- Fiber: 2.2 g
- Protein: 2.7 g