Chinese Mixed Veggies
Valerie O'Connor
A great way to get lots of different vegetables at once. Good with rice as a main course or add duck and spring rolls for a feast
ingredients
- 2 tblsp Garlic - chopped
- 2 tblsp Ginger - chopped
- 1 carrot, peeled and sliced thinly
- 100g mushrooms sliced
- 1 pak choi, finely sliced
- 100g mung bean sprouts
- 2 tblsp soy suace
- 200ml chicken/vegetable stock
- Oyster sauce
- Fresh coriander
- Spring onions
directions
- 1
Stir fry some garlic and ginger in a little sesame oil
- 2
Add sliced carrot, mushrooms, a bit of chicken stock, cook five mins
- 3
Shred a pak choi and add to the wok with some fresh bean sprouts
- 4
Throw in 2 tblsp soy sauce and a big blob of oyster sauce, stir and cook 2 more mins
- 5
Tip into a fancy plate and sprinkle with shredded spring onion, fresh chili and some fresh coriander
Source: Valerie
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