Stir-fried Mixed Vegetables
Carrots, asparagus and broccoli are the ingredients of this delicious stir fry.
26 August, 2013
ingredients
Bok Choy
200 g
Cabbage
200 g, chinese
Asparagus
Carrots
200 g
Broccoli
Scallion
1 each
Garlic
Ginger
Salt
Sugar
Soy Sauce
Rice Wine
Sesame Oil
Preparation
Wash and trim the vegetables and chop into bite-size pieces. Heat the peanut oil in a wok and saute the shallot, garlic, ginger and 1 teaspoon of salt for about 1 minute, stirring continuously.
Add the carrots and the asparagus and fry for about 30 seconds. Add 1/2 cup water and cook on a high heat for about 2 minutes.
Now add the bok choi and chinese cabbage and the sugar and stir in the rice wine and soy sauce. Cook for a further 3 minutes, stirring continuously.
Drizzle sesame oil over the top, divide into bowls and serve immediately.
