Cantonese family stir fried vegetables

Chinese people do not eat raw vegetables. We cook them. You can add meat or mushrooms to the dish. This is very flexible. I would just like to introduce this to people worldwide.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 1  cabbage (or other vegetables or pods of legumen)
• 1 1⁄2 tablespoons  vegetable oil
• 1  teaspoon salt (you may regulate the amount to suit your taste)
• 1⁄4 teaspoon sugar
• 1  tablespoon oyster sauce (optional)
• 1  piece ginger (for vegetables only, size like two cloves of garlic)
• 2  cloves garlic (for pods of legumen only)

Directions

1. Chop the vegetables or pods to the size you like.
2. Remove the skin of ginger or garlic.
3. Crush the ginger or garlic flat but DO NOT chop it.
4. Add the oil onto a hot pot, for us Chinese people, we use a"wok".
5. Cook the ginger or garlic for a while.
6. Add the vegetables or the pods.
7. Stir fry them until they are soft.
8. Add water if it is too dry.
9. This is often necessary for pods and harder veggies.
10. For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked.
11. Add salt, sugar and oyster sauce and mix well.
12. Serve hot.