Stir-Fry Mixed Vegetables

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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.

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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.

Ingredients

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

Instructions

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

stir-fry-mixed-vegetables-21-e1398378466750

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