Saucy Vegetable Stir Fry

Name: Saucy Vegetable Stir Fry
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tbsp vegetable oil; 2 g arlic cloves (, finely chopped); 1 tbsp ginger (, finely sliced (optional)); 1/2 onion (, peeled and sliced); 1 carrot (, large); 3 medium buk choy ( or other leafy greens of choice (Note 1)); 1 cup mushrooms (, sliced 3mm / 1/8" thick); 1 capsicum (, sliced 1/2cm / 1/5" thick); 1 tbsp cornflour / corn starch; 1 1/2 tbsp soy sauce (, light or all purpose (not dark soy) (Note 2)); 2 tsp Oyster Sauce; 1 tbsp Chinese Cooking Wine or Mirin ((Note 3)); 1/2 tsp sesame oil ((optional)); Dash of white pepper ((or black)); 3/4 cup / 185 ml water; Finely sliced green onions; Sesame seeds

Recipe video above. Any vegetables are totally scoffable when they're smothered in a tasty Chinese gravy! Use any veg you want - just add them according to the cook time (hard veg in first, leafy veg in last). For a quick hit of protein, toss in some cubes of firm tofu. For a chicken version, u

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Bahan-bahan

4 porsi

1 tbsp vegetable oil
2 g arlic cloves (, finely chopped)
1 tbsp ginger (, finely sliced (optional))
1/2 onion (, peeled and sliced)
1 carrot (, large)
3 medium buk choy ( or other leafy greens of choice (Note 1))
1 cup mushrooms (, sliced 3mm / 1/8" thick)
1 capsicum (, sliced 1/2cm / 1/5" thick)
1 tbsp cornflour / corn starch
1 1/2 tbsp soy sauce (, light or all purpose (not dark soy) (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine or Mirin ((Note 3))
1/2 tsp sesame oil ((optional))
Dash of white pepper ((or black))
3/4 cup / 185 ml water
Finely sliced green onions
Sesame seeds

Langkah-langkah

Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.
Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
Heat oil in a wok or large heavy based skillet over high heat.
Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
Add carrot, capsicum and stems of buk choy - stir for 1 minute.
Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!