STIR-FRIED MIXED VEGETABLES
2 min readServes 4–6 as a side dish.
Preparation & cooking time: about 25–30 mins.
The ingredients should not be mixed indiscriminately, but carefully selected to achieve a harmonious balance of different colours and contrasting textures.
115g (4oz) Chinese leaves, cut into small pieces
50g (2oz) broccoli spears or mange-tout, topped and tailed
2 small courgettes, thinly sliced diagonally
1 small carrot, thinly sliced diagonally
50–85g (2–3oz) baby corn cobs, halved if large, keep whole if small
50–85g (2–3oz) straw mushrooms, drained and halved (see Glossary) about 4 tablespoons seasoned oil
1 teaspoon salt .
½ teaspoon soft brown sugar
1 tablespoon light soy sauce pinch of MSG (optional)
a few drops of sesame oil
Prepare the vegetables by cutting them into a roughly uniform shape and size.
Heat the oil in a preheated wok until hot, add the raw vegetables first (canned baby corn cobs and straw mushrooms are pre-cooked, so they only need to be warmed through) and stir-fry for about 2 minutes, then add the canned items with the salt and sugar, continue stirring for another minute, then add the soy sauce and MSG (if using), blend well, garnish with the sesame oil and serve hot or cold.
NB If the vegetables seem too dry in their initial stage of cooking, a little (no more than 2 tablespoons) stock or water can be added to create steam, and also to prevent some of the items getting browned; but remember mostvegetables contain quite a lot of water, so you must not have too much ‘gravy’ for this dish when serving.
