This is probably my family's favourite way to eat vegetables. It is so simple, but packed with flavour.
Use your favourite crunchy stir fry vegetables in this recipe. It pairs perfectly with rice.
Base Ingredients
4 cloves garlic, minced
2 slices ginger, minced
Sauce Ingredients
2 tsp sugar
1 tsp cornstarch
2 Tblsp mushroom seasoning
2 Tblsp cooking wine, my favourite is Shao hsing rice cooking wine
4 Tblsp water, cold
Vegetables
4 cups mixed vegetables ( I use a combination of thinly sliced carrots and zucchini, red and green peppers in bite sized chunks, broccoli, and red onion
Instructions
1 In a large frying pan, sauté ginger and garlic in water until soft and water has evaporated
2. Prepare sauce ingredients by mixing everything in a large measuring cup.
3. Bring a large pot of water to a rapid boil. Carefully, add the vegetables and cover the pot. Immediately set a timer for 3 minutes. ( you can cook less if you want your veggies crunchier).
4. Place a strainer in the sink and when the times goes off, strain your veggies and run cold water over them until it stops steaming. Keep draining veggies while you heat the sauce.
5 Place the frying pan with the ginger and garlic on a medium heat. Pour in the sauce ingredients and whisk until it thickens and is bubbly. Cook for about a minute.
6 Add in the well drained vegetables and stir.
7. Enjoy!
Note
1. This recipe doubles well.
2. This recipe reheats well. I often make it for holidays the day before.
3. If you do not have mushroom seasoning you could use your favourite bouillon seasoning, however you will need to adjust to taste.
No comments:
Post a Comment