Chinese Vegetables With Baby Sweetcorn

Chinese Vegetables With Baby Sweetcorn

Chinese Vegetables With Baby Sweetcorn

Craving Chinese food? Try this recipe of Chinese vegetables with baby sweetcorn, an easy and tasty stir fry dish perfect as a vegetarian side.

September 16, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

red peppers
Baby sweetcorn
Snow peas
Bok choi
Scallion
broccoli
Soy sauce
30 ml
rice wine
30 ml
Clear honey
18 g
vegetable stock
60 ml
Vegetable oil
30 ml
water
30 ml
Garlic
1 clove, crushed
Ginger
10 g, grated
seasame oil
1/2 tsp, toasted

Preparation

  • Remove the seeds from the peppers and slice thickly. Cut the bok choi coarsely into strips. Divide the broccoli into florets.
  • Mix together the soy sauce, wine, honey and stock. Set aside.
  • Heat the oil in a wok or large deep frying pan. Add the tougher vegetables (broccoli and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
  • Add the quicker cooking vegetables (peppers, snow peas and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes, until almost tender.
  • Stir in the bok choi and cook for 1 minute, until all the vegetables are cooked but still retaining some bite.
  • Pour in the soy sauce mixture, stir-fry for 1 minute and sprinkle with sesame oil.

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