vegetable stir-fry with pak choi

Preparation time 10 minutes Cooking time 10 minutes small pak choi, about 625 g in total 1 tablespoon groundnut oil 2 garlic cloves, thinly sliced 2.5 cm piece of fresh root ginger, peeled and finely chopped 200 g sugar snap peas, diagonally sliced 200 g asparagus tips, halved lengthways 200 g baby corn, halved lengthways 125 g edamame beans or 200 g(7 oz)bean sprouts 150ml sweet teriyaki sauce Cut the pak choi in half, or into thick slices if large. Place in a bamboo steamer, cover and steam over a wok or large saucepan of boiling water (see Steamer) for about 2-3 minutes until tender. Drain and keep warm.

Heat a large nonstick wok or frying pan over a high heat, add the oil, garlic and ginger and stir-fry for 30 seconds. Add the sugar snap peas, asparagus tips, baby corn and edamame beans or bean sprouts and stir-fry for about 2-3 minutes until softened.

Pour over the sweet teriyaki sauce and toss together until heated through. Serve immediately with the steamed pak choi and steamed rice, if liked.

For sweet chilli vegetable stir-fry, heat large nonstick wok or frying pan over a high heat, add 1 tablespoon groundnut oil, 1 thinly sliced onion thinly sliced garlic cloves and a 2.5 cm( inch)piece of fresh root ginger, peeled and finely chopped and stir-fry for 30 seconds. Add 1 carrot, cut into thin matchsticks, and 200 g trimmed and sliced mushrooms and stir-fry for 2 minutes. Stir in 200 g bean sprouts and 300 shredded spinach and stir-fry for about 1 minute until wilted. Add 200 ml sweet chilli stir-fry sauce and toss together until heated through. Serve immediately with the steamed pak choi as in the recipe for Vegetable Stir-fry with Pak Choi or noodles.

qingquang

See author's posts