Name: Stir-fried chinese vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon rice bran oil; 2 clove garlic, finely chopped; 225 gram can water chestnuts. halved; 150 gram baby corn, halved lengthways; 4 piece ginger, cut into thin strips; 1 bunch baby pak choy, quartered lengthways; 1 bunch baby buk choy, quartered lengthways; 1/4 cup (60ml) vegetable stock; 1 tablespoon cornflour; 1 tablespoon light soy sauce; 150 gram snow pea shoots; steamed rice, to serve

Ingredients

2 tablespoon rice bran oil

2 clove garlic, finely chopped

225 gram can water chestnuts. halved

150 gram baby corn, halved lengthways

4 piece ginger, cut into thin strips

1 bunch baby pak choy, quartered lengthways

1 bunch baby buk choy, quartered lengthways

1/4 cup (60ml) vegetable stock

1 tablespoon cornflour

1 tablespoon light soy sauce

150 gram snow pea shoots

steamed rice, to serve

Method

1.Heat oil in a wok on medium. Stir-fry garlic for 30 seconds. Add water chestnuts and baby corn and stir-fry for 1 minute. Toss through ginger, pak choy and buk choy. Add stock and cook for 2 minutes

2.Dissolve cornflour in 2 tablespoons water and add to vegetables with soy sauce. toss through snow pea shoots and remove from heat. Serve immediately with steamed rice.

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Ingredients

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