Stir-fried mixed vegetables

Stir-fried mixed vegetables

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 tablespoon oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
3 sticks celery, thinly sliced
3 spring onions, sliced
1/4 head cabbage or chinese cabbage, chopped
3-4 mustard cabbage leaves, chopped
1 small head lettuce, chopped
1 1/2 tablespoons light soy sauce
1 teaspoon cornflour

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain well, then cut off and discard the mushroom stems and thinly slice the caps. Place in a small saucepan with 125 ml water, the dark soy sauce, sesame oil and sugar and simmer until almost all of the liquid has been absorbed.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the garlic and ginger and heat for a few seconds only. Add the celery and spring onion and stir-fry over high heat for 2 minutes, then add the cabbages and lettuce and stir-fry for 30 seconds. Add the light soy sauce and mushroom mixture with 60 ml water and stir to combine.
  3. In a small bowl, combine the cornflour with 1 tablespoon water and stir to make a smooth paste. Add to the wok and stir until the sauce boils and thickens. Serve at once with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again