FOOD FRIDAY - CHINESE VEG STIR-FRY

“He that takes medicine and neglects diet, wastes the skills of the physician.” - Chinese proverb 

We love vegetables and as Chinese cuisine provides opportunity for using several bits and pieces that are in the fridge, a vegetarian stir-fry provides a nutritious, healthful and satisfying meal. 

Chinese Vegetarian Stir-Fry

Ingredients

1 Tbsp vegetable oil

1 tsp sesame oil

1 and1⁄2 cups broccoli florets

1 Tbsp water

1 cup baby carrots, julienned

1 and 1⁄2 cups snow peas, ends trimmed

6 fresh shiitake mushrooms, sliced

1⁄2 cup sliced water chestnuts, drained

1⁄2 cup sliced capsicum

1 clove garlic, minced

2 Spring onions, chopped

1 tsp Chinese 5 spice powder

3 Tbsp soy sauce

3 Tbsp vegetable stock

1 tsp corn flour

 2 cups hot cooked rice or vermicelli 

Method

Cook the rice or vermicelli and keep warm. In small bowl, combine the soy sauce, broth and corn flour; mix well to dissolve, reserving till needed.

Heat the oils in the wok and add the broccoli, stirring to coat with oil. Add the water and stir-fry for 1 minute or until broccoli is bright green. Add carrots, snow peas, mushrooms, water chestnuts, garlic and spices; stir-fry for 1 to 2 minutes or until tender crisp, the add the chpped Spring onions, stirring to mix through. Add the corn flour mixture to the wok and stir-fry for about 1 minute. Serve over rice or vermicelli immediately.