5-a-Day Mixed Vegetables

I have to straight off say how much I LOVE this mixed vegetable stir fry. I bought China Modern by Ching-He Huang 4 weeks ago, and have made this three times as a mid week vegetable accompaniment. On the week I didn’t make it I craved it! It might seem like a bit of work, but after the first time this is something I would easily make when pushed for time. It is 5 minutes of chopping and measuring and about 4-5 minutes stir frying in my wok (my wok isn’t as hot as Hing-He’s I don’t think!). Here is the recipe. 5-a-day was never so easy or good!

2 tablespoons groundnut oil
2 garlic cloves, finely chopped
1 tablespoon freshly grated ginger

5 Chinese dried mushrooms soaked for 20 mins in hot water, and water discarded
1 carrot, sliced
1 red pepper, sliced
100g baby corn, chopped into 1.5cm pieces
100g mangetout
100g cashew nuts

50ml vegetable stock
1 tablespoon light soy sauce
1 tablespoon oyster sauce
dash sesame oil

1 tablespoon cornflour blended with 2 tablespoons cold water (optional)
1 spring onion, sliced diagonally

1. Heat wok over a high heat and add the oil. Throw in the garlic and ginger and cook for less that 1 minute. Add the vegetables and fry for 1 minute, add cashews and stir fry for 1 minute.

2. Add the stock, light soy sauce, oyster sauce and sesame oil.

3. Stir in the blended cornflour if you prefer a thicker sauce, Add the spring onions and give a final stir. Serve immediately with noodles or steamed rice.
Serves 2.

My Notes: I have used fresh shitake and chestnut mushrooms in mine and only use a scant ½ tablespoon of cornflour to thicken. Also that I always thought I didn’t like oyster sauce, but I like it here.