Saucy Vegetable Stir Fry
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(40)
Ingredients
4 servings
- 1 tbsp vegetable oil
- 2 garlic cloves (, finely chopped)
- 1 tbsp ginger (, finely sliced (optional)
- 1/2 onion (, peeled and sliced)
- 1 carrot (, large)
- 3 medium buk choy ( or other leafy greens of choice (Note 1)
- 1 cup mushrooms (, sliced 3mm / 1/8" thick)
- 1 capsicum (, sliced 1/2cm / 1/5" thick)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp soy sauce (, light or all purpose (not dark soy) (Note 2)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine or Mirin (Note 3)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup / 185 ml water
- Finely sliced green onions
- Sesame seeds
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Preparation
Step 1
Vegetable Prep:
Step 2
Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
Step 3
Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.
Step 4
Sauce (Charlie - Note 4):
Step 5
Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
Step 6
Cooking:
Step 7
Heat oil in a wok or large heavy based skillet over high heat.
Step 8
Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
Step 9
Add carrot, capsicum and stems of buk choy - stir for 1 minute.
Step 10
Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
Step 11
Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
Step 12
Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!
Step 13
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