Prep 30 mins
Cook 10 mins
I LOVE Chinese stir-fried vegetables. They are, sort of, I confess, a comfort food for me. Might sound weird, I know, but I have them when I am really pleased about something:) This recipe arrived in my INBOX today and I had to post it! The recipe was accompanied with this note:Chinese vegetables take less time to cook. It is important not to over cook vegetables when stir-frying. Use the minimum amount of oil and cook over medium high heat, stirring and tossing the vegetables constantly.They will soften slightly but should never be cooked to a limp and greasy state. HAPPY EATING!
- 300 g baby kai lan
- 100 g snake beans
- 150 g broccoli
- 1 medium red capsicum
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- salt (optional)
- Wash and trim thick stalks from baby Kai Lan.
- Cut leaves into wide strips.
- Cut snake beans into 5 cm lengths and slice spring onions diagonally.
- Cut broccoli into small florets.
- And capsicum into diamond about 2 cm wide.
- Heat oil in large heavy based frying pan or wok.
- Add garlic and ginger and cook over medium heat for 30 seconds stirring constantly.
- Add beans, spring onions and broccoli, stir-fry for 3 minutes.
- Add capsicum, stir-fry a further 2 minutes.
- Now add baby kailang and stir-fry for 1 minute more.
- Lastly add soya sauce and sesame oil, toss through and transfer the vegetables to a serving dish and serve immediately.
- Recipe secret: Cutting vegetables into thin,even-sized pieces and on the diagonal helps them to cook quickly.
- Also add the leafy vegetable last as they cook quickly and cook them until the leaves have just soften.