Vegetable Stir Fry
Prepare all of the ingredients ahead of time. Cooking is very fast and you want your vegetables very crisp.
Dovetailing Tip: Save leftover stir fry to use on day 5, in place of the vegetables in the Egg Foo Yung.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | oil |
| 1 tablespoon | toasted sesame oil |
| 2 cloves | garlic, finely chopped |
| 1 | inch ginger, grated |
| 3 | carrots, cut into julienne strips |
| 1 (12-ounce) can | baby corn, halved |
| 1 (8-ounce) can | water chestnut |
| 1 head | broccoli, cut into small flowerettes |
| 2 cups | fresh sugar peas |
| 2 cups | fresh bean sprouts |
| 4 | green onions |
| 2 tablespoons | soy sauce |
| 2 tablespoons | corn starch |
| 2 tablespoons | rice vinegar |
| 1 cup | vegetable stock |
Directions:
Heat the oil and sesame oils in a wok until very hot, add the garlic, ginger, and then stir-fry for one minute. Add the remaining vegetables and water chestnuts and cook for a further 2 minutes.
Mix the soy sauce in a small bowl and stir in the corn starch to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.
Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.
Source: https://realfood.tesco.com/recipes/chinese-crispy-vegetable-stirfry.html
