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Ingredient
Stir fry vegetable
Introduce
Chef :
Kristin TohStir fry vegetable
This is one of those put-together dish... whatever you can find in the fridge. That’s the beauty of many Chinese stir fry. Nothing fancy but so satisfying. It’s a technique which you can use flexibly. Enjoy!
Ingredient
1 tbsp
cooking oil
4 cloves
garlic (sliced or chopped finely)
1 packet
green vegetables (I used Chinese lettuce here, you can also use Xiao Bai Cai, Nai Bai, Cai Xin)
1/2 tbsp
oyster sauce
1/2 tbsp
light soy sauce
1 tsp
sesame oil
Cooking instructions
* Step 1
Cut the vegetable into lengths of 5cm or 2inch. Wash and drain well.
* Step 2
Heat the pan and add oil.
* Step 3
Turn down the heat and add garlic. Fry until fragrant, then add the mushroom. Continue to fry for 2 minutes.
* Step 4
Add the oyster sauce and coat the mushroom fully. Fry for another minute.
* Step 5
Turn up the heat to high medium. Add the vegetable and toss them around the pan. Cover the lid for a couple of minutes (until you see the vegetable starts to shrink).
* Step 6
Toss everything around and mix-fry for 30sec, then push everything towards the centre of the pan. Pour the soy sauce in a circular motion at the edge of the food. Just before the soy sauce dries up, mix everything up, then turn off the heat.
* Step 7
After plating, add the sesame oil evenly over the dish and serve with rice or Chinese porridge.
Note: if there is a photo you can click to enlarge it
Tag
cooking oil
garlic (sliced or chopped finely)
mushroom (I used Buna Shimeji here, you can also use fresh Shiitake or Maitake mushroom). The mushroom do not need to be washed
green vegetables (I used Chinese lettuce here, you can also use Xiao Bai Cai, Nai Bai, Cai Xin)
oyster sauce
light soy sauce
sesame oil
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1. Start Small
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