Stir Fry Vegetables
120g carrots (2 medium)
50g snow peas
200g mushroom caps, small to medium size
2-3 cloves garlic (chopped finely)
½ t sugar
3 T oyster sauce
½ t cornflour
4 T water
Cut the carrots into small wedges on the angle, rotating 1/4 turn each cut.
Cut the broccoli and cauliflower into florets.
Remove the strings of the snow peas and cut in half.
Cut the capsicums into triangular pieces
Quarter the mushrooms.
Boil a large pot of water.
Add carrots, boil 3 mins.
Add cauliflower and broccoli and boil 2 mins. Add green beans here too if using.
Add snow peas and boil 1 min.
Remove from heat and add capsicum.
Let sit for 15 secs before draining and running under cold water to stop cooking process.
Add sauce ingredients into a jar.
Heat a little oil in a wok.
Fry mushooms until brown and remove.
Heat a little more oil in the wok.
Saute the garlic until fragrant over low heat.
Shake the sauce and then add.
Cook until the sauce becomes translucent.
Add the blanched vegetables.
Stir-fried over high heat until heated through.