Stir-Fry Mixed Vegetables


I just love the explosion of color on the plate. It actually makes vegetables look yummy. Not to mention the variety of textures there are: the soft sponginess of mushrooms, crisp broccoli florets, ridged baby corn and crunchy carrots.


Pretty simple stuff. Remember to add in the broccoli last so it doesn’t wind up all soggyfied and maintains its happy, bright green crisp texture.


2 cups broccoli florets, sweet baby corn, sliced carrots, oyster/shiitake/portobello mushrooms and snow peas
1 tablespoon garlic, minced
¼ chicken bouillon cube
1 tablespoon oyster sauce
1 teaspoon sesame oil
Pepper to taste


In a wok over medium high heat, saute garlic until fragrant
Toss in baby corn, carrots, mushrooms and snow peas and stir-fry for 1 minute
Crumble the chicken bouillon cube and oyster sauce over the vegetables and stir to combine
Deglaze the wok if needed and add in broccoli, cooking for 1 minute
Season with salt and pepper and mix well
Remove from heat and pour in sesame oil, tossing to combine
Dish and serve hot


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