Total Time
40mins
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!

Ingredients Nutrition

Directions

  1. Wash and trim thick stalks from baby Kai Lan.
  2. Cut leaves into wide strips.
  3. Cut snake beans into 5 cm lengths and slice spring onions diagonally.
  4. Cut broccoli into small florets.
  5. And capsicum into diamond about 2 cm wide.
  6. Heat oil in large heavy based frying pan or wok.
  7. Add garlic and ginger and cook over medium heat for 30 seconds stirring constantly.
  8. Add beans, spring onions and broccoli, stir-fry for 3 minutes.
  9. Add capsicum, stir-fry a further 2 minutes.
  10. Now add baby kailang and stir-fry for 1 minute more.
  11. Lastly add soya sauce and sesame oil, toss through and transfer the vegetables to a serving dish and serve immediately.
  12. Recipe secret: Cutting vegetables into thin,even-sized pieces and on the diagonal helps them to cook quickly.
  13. Also add the leafy vegetable last as they cook quickly and cook them until the leaves have just soften.

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