Name: Stir-Fried Mixed Vegetables
Yield: Serves 4
Cuisine: China
Ingredients: 200 g/7 oz green vegetables, such as kai lan, pak choi/bok choy, flowering cabbage or choy sum, cut into 5cm/2in lengths; 100 ml/3½ fl oz/scant ½ cup water (optional); 12 mangetouts/snow peas; 12 baby corn, halved; 2 garlic cloves, finely chopped; 30 ml/2 tbsp vegetable oil; 2 celery sticks, thinly sliced; 30 ml/2 tbsp oyster sauce; 5 ml/1 tsp sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

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.

Ingredients

30 ml/2 tbsp vegetable oil
2 garlic cloves, finely chopped

Asia
China
Side dish

Method

Heat the oil in a wok over high heat until smoking, then fry the garlic for 30—40 seconds, until pale gold. Toss in all the vegetables and stir-fry vigorously for 1 minute.
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 necess

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Ingredients

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