Stir frying vegetables is a short process over high heat. It is difficult to get evenly cooked mixed vegetables just by using stir frying method. I find it helpful to blanch the vegetables prior to stir frying in the hot wok. Do not blanch the vegetables too long if you want them to stay crunchy after stir frying. You can use any type of vegetables for this dish and the sauce in this recipe will enhance the flavour of the vegetables.
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- 100 g snow pea
- 100 g baby corn
- 2 carrots
- 1 red capsicum bell pepper
- 1 Tbsp cooking oil
- 1 tsp salt
- Pot of boiling water
- 1 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 2 Tbsp shaoxing wine
- ¼ tsp salt
- 1 tsp sesame oil
- ⅓ tsp white pepper
- 1 tsp cornstarch
- 1 tsp sugar
- 4 Tbsp water
- 2 tsp chopped ginger
- 2 tsp chopped garlic
Rinse snow pea, baby corn, carrot and capsicum.
Remove the tough string membrane that runs along the side of each snow pea, by cutting the tip and pulling it out.
Cut baby corn, carrot and capsicum (bell pepper) to bite sizes.
In a bowl of boiling water, add salt and cooking oil.
Blanch vegetables in the pot of boiling water by adding carrots first for one minute, followed by baby corn, snow pea and capsicum. (See Note #1)
Remove all the vegetables onto a plate.
Prepare sauce by mixing together oyster sauce, light soy sauce, shaoxing wine, salt, sesame oil, white pepper, cornstarch, sugar and water
Add chopped ginger and garlic into a frying pan with some oil.
Fry until fragrant and add sauce and mix well.
Add the blanched vegetables and stir fry briefly over high heat.
- I find that the snow pea cooked very quickly. So I suggest adding it after the baby corn. You could adjust the blanching time according to your preference of how crunchy or soft you like your vegetables to be. It is preferable to under cook when blanching your vegetables, if you prefer them to be crunchy.
- If you are not eating the vegetables immediately, plunge blanched vegetables into cold water to stop the cooking process. And fry over moderate / low heat