Ken Hom's Stir Fried Mixed Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I've just cooked this with Ginger and Chilli Baked Fish (recipe no. 72665). Thought you might like to try it too. 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.
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