Stir Fry Chinese Vegetables

One of the basics in stir frying Chinese vegetables with mushrooms using basic ingredients such as Chinese vegetables, mushrooms, ginger and sesame oil. This recipe is not only healthy ( and vegetarian )but you can also add meat such as beef  or chicken and also prawns.

Servings: 2 people

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

• Chinese vegetables (paksoi/ kai lan/ choi sum/ etc)

• 1 small onion peel and cut into rings
• 1 piece garlic peel and chopped coarsely

• 3 tbsp sunflower oil

• Salt to taste
• White pepper to taste

• 2 tbsp chicken bouillon to taste
• 1 tsp fish sauce
• Some Shitake mushrooms (as many or as little as you like) or other mushrooms

• fishballs cut in halves (optional)

• Red chilies cut in slices optional
• sesame oil to taste

• 1 tsp ginger peel and cut in thin slices

Steps:

1. Wash and pat dry the vegetables.
2. In a wok, add oil and wait for the wok to heat up on medium low fire.
3. Add garlic and fry until light golden brown.
4. Add onions and fry until soft. Do not burn the garlic and onions.
5. Add vegetables and ginger.
6. Add chicken bouillon and fish sauce.
7. Add fish balls and chillies. (optional)
8. Add sesame oil and taste. Add white pepper to taste. If needed add salt.
9. Stir fry for a few minutes on medium-high fire until slightly soft and crunchy.
10. Switch off fire. Serve hot on a plate.
11. Tips: This is a flexible dish where you can always add seafood such as prawns or beef slices, boiled eggs, quail eggs, fishcakes, tofu , snow peas, haricots, long beans, capsicum,etc into this dish.

Recipe Notes

Tips: This is a flexible dish where you can always add seafood such as prawns or beef slices, boiled eggs, quail eggs, fishcakes, tofu , snow peas, haricots, long beans, capsicum,etc into this dish.

Rosie Gohres | www.flavoursofsingapore.nl | www.rosiegohres.com