Ken Hom's Stir Fried Mixed Vegetables

I've just cooked this with Ginger and Chilli Baked Fish (recipe no. 72665). Thought you might like to try it too.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces broccoli
• 8  ounces asparagus
• 8  ounces pak choi
• 8  ounces  baby corn
• 1 1⁄2 tablespoons  peanut oil or 1 1⁄2 tablespoons  vegetable oil
• 2  tablespoons  finely chopped shallots
• 2  small  fresh red chilies, seeded and sliced
• 1 1⁄2 tablespoons fish sauce
• 2  tablespoons water
• 2  tablespoons oyster sauce
• 2  teaspoons sugar
• 1  teaspoon salt

Directions

1. Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole.
2. Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking.
3. Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes.
4. Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
5. Serve immediately.