Stir-Fried Mixed Vegetables


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

This Fujian stir-fry recipe is a template, and you can improvise by adding any Chinese vegetable, the fresher and greener the better. The important part of the process is the stir-frying over intense heat.


  • 30 ml/2 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 12 baby corn, halved
  • 12 mangetouts/snow peas
  • 2 celery sticks, thinly sliced
  • 200 g/7 oz green vegetables, such as kai lan, pak choi/bok choy, flowering cabbage or choy sum, cut into 5cm/2in lengths
  • 30 ml/2 tbsp oyster sauce
  • 5 ml/1 tsp sesame oil
  • 100 ml/3Ā½ fl oz/scant Ā½ cup water (optional)


    1. Heat the oil in a wok over high heat until smoking, then fry the garlic for 30ā€”40 seconds, until pale gold. Toss in all the vegetables and stir-fry vigorously for 1 minute.
    2. Add the oyster sauce and sesame oil, and stir for 30 seconds, or until the juices thicken slightly. (The salt in the oyster sauce will draw out some liquid from the vegetables but, if necessary, add a little water should you need more sauce.) Serve hot.