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.