Summer Mixed Vegetable Stir Fry
/
Summer Mixed Vegetable Stir Fry
Ingredients
2 tbsp Squeaky Gate Extra Virgin olive oil
1 small head of broccoli cut into florets.
1 garlic clove, crushed.
6 baby corn, halved.
1 bunch Bok choy quartered.
1 cup sugar-snap peas trimmed.
2 tbsp Chinese cooking wine
2 tbsp mushroom oyster sauce
Method
Bring a medium pot of water to the boil.
Add the vegetables all at once to the pot of water and cook for 1 minute.
Heat a wok on a low heat and add the olive oil.
Add garlic and cook low so it doesn’t burn for 30 seconds.
While the garlic is cooking take out the vegetables from the boiling water with a pair of tongs or slotted spoon.
Turn up the heat of the wok to maximum and add the vegetables straight to the wok.
Toss on high heat and add the Chinese cooking wine and stir-fry for another 30 seconds.
Reduce the heat and add mushroom oyster sauce return wok to maximum high heat and toss for a further 1 minutes or until all the vegetables are cooked but not too soft, the mushroom oyster sauce will give it a nice gloss.
Serve immediately.
