Soy Stir Fry Vegetables
Ingredients:
- 45 mlSunflower Oil
- 2Onions, quartered, layered
- 1Red Finger Chili, finely chopped
- 1/4 headCauliflower
- 1/2 headBroccoli
- 1/2Carrot, sliced into 1 cm x 0.5 cm x 6 cm rectangles
- 1/4 headCabbage, 2 cm x 4 cm squares
- 2Red Peppers, 3 cm squares
- 200 gSnow Peas, remove fibres
- 4 lWater, to blanch the Vegetables, add 6 g Salt, add 30 g Sunflower Oil
- 2 clovesGarlic, crushed
- 35 gGinger, finely grated
- 30 mlSoy Sauce
- 20 gOyster Sauce
- 15 mlDark Soy Sauce
- 200 mlChicken Stock
- 4 gPepper, ground
- 2 gSalt
- 12 gCornstarch, mixed in Water, to create slurry
Method:
- Bring Water to a boil in a large pot. Blanch Broccoli, Cauliflower, and Carrots, for a 2 minutes. Then add Snow Peas, and Cabbage. Blanch for 30 seconds. Set Vegetables aside.
- In a wok on medium high heat add Oil, allow to get hot. Add Onions, and Bell Peppers, saute for 2 minutes. Add Garlic, and Ginger, saute for 30 seconds. Add vegetables to the wok. Mix, then cover, mixing periodically, for 2 minutes. Add in Chicken Stock, Soy Sauce, Oyster Sauce, Salt, and Pepper, mix well. Bring sauce to a boil, remove heat.
- Add Cornstarch Water mixture. Mix until the Cornstarch Water is thickened.