Chinese stir fry vegetables

Stir fry Asian vegetables  serves 4

Ingredients serves 4

1cm organic ginger diced

1tsp organic garlic diced

2 organic carrot

2 celery stalk

1 green shallot

1/4 small wombok (Chinese cabbage)

1Tb sesame oil or olive oil


1Tb gluten-free cornflour slurry

1 cup chicken stock

1 Tb of each: rice wine vinegar, Shao xing cooking wine, lite soy, kepjap mains

pinch raw organic sugar


Tip: have everything ready to stir fry before cooking.

Cut ingredients in equal sizes for quick cooking.

Chinese like presentation so I use crinkle cutter and cut on diagonal for vegetables

Peel and dice garlic and ginger

heat oil in wok and stir fry ginger and garlic 1-2 minutes but not burnt

then add reminding vegetables and stir fry a couple of minutes

then add sauce ingredients and stir fry further 2-3 minutes

serve in heatproof bowl to keep food hot.