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Mixed Chinese

Chinese Mixed Vegetable Stir Fry


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

  1. Heat the 15ml (1 tbsp) oil in a large wok and fry the broccoli for 1 minute.
  2. Add a splash of water and cover with a lid to cook for 3 minutes.
  3. Add the remainder of the oil to the wok and fry the garlic and ginger with broccoli for 1 minute.
  4. 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.
  5. Prepare a slurry in a cup by combining the soy sauce and cornflour then drizzle over the vegetables and stir to coat evenly.
  6. 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