Friday, 22 September 2017


“He that takes medicine and neglects diet, wastes the skills of the physician.” - Chinese proverb 

We love vegetables and as Chinese cuisine provides opportunity for using several bits and pieces that are in the fridge, a vegetarian stir-fry provides a nutritious, healthful and satisfying meal. 

Chinese Vegetarian Stir-Fry
1 Tbsp vegetable oil
1 tsp sesame oil
1 and1⁄2 cups broccoli florets
1 Tbsp water
1 cup baby carrots, julienned
1 and 1⁄2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, sliced
1⁄2 cup sliced water chestnuts, drained
1⁄2 cup sliced capsicum
1 clove garlic, minced
2 Spring onions, chopped
3 Tbsp soy sauce
3 Tbsp vegetable stock
1 tsp corn flour
 2 cups hot cooked rice or vermicelli 

Cook the rice or vermicelli and keep warm. In small bowl, combine the soy sauce, broth and corn flour; mix well to dissolve, reserving till needed.
Heat the oils in the wok and add the broccoli, stirring to coat with oil. Add the water and stir-fry for 1 minute or until broccoli is bright green. Add carrots, snow peas, mushrooms, water chestnuts, garlic and spices; stir-fry for 1 to 2 minutes or until tender crisp, the add the chpped Spring onions, stirring to mix through. Add the corn flour mixture to the wok and stir-fry for about 1 minute. Serve over rice or vermicelli immediately.

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