Stir-Fried Vegetable Assortment Recipe
Vegetables Recipes

Ingredients:

1
2 stalk
1
1
8
6
6
60 g
12
12
12
3
100 g

Sauce:
3/4 cup
1 tbsp
3 tsp

medium onion
celery, diagonally sliced
medium carrot, sliced
small zucchini, sliced
green beans, sliced
small broccoli florets
small cauliflower florets
sliced bamboo shoots
snow peas
straw mushrooms
baby corn cobs
vegetable oil
fresh bean sprouts


chicken stock
light soy sauce
corn flour

Directions:

1. Peel the onion and cut in halves. Cut off the base section by slicing away diagonally to release the layers. Slice the onion by cutting from the top to base to give slightly curved slices.

2. Heat oil in a wok and stir-fry the vegetable for about 5 minutes until cooked but still crisp.

3. Mix chicken stock, soy sauce and corn flour together and pour into the pan. Cook on high heat, stirring, until the sauce thickens and clears. Serve at once.