Vegetable Stir Fry
Prepare all of the ingredients ahead of time. Cooking is very fast and you want your vegetables very crisp.
Dovetailing Tip: Save leftover stir fry to use on day 5, in place of the vegetables in the Egg Foo Yung.
|1 tablespoon||toasted sesame oil|
|2 cloves||garlic, finely chopped|
|1||inch ginger, grated|
|3||carrots, cut into julienne strips|
|1 (12-ounce) can||baby corn, halved|
|1 (8-ounce) can||water chestnut|
|1 head||broccoli, cut into small flowerettes|
|2 cups||fresh sugar peas|
|2 cups||fresh bean sprouts|
|2 tablespoons||soy sauce|
|2 tablespoons||corn starch|
|2 tablespoons||rice vinegar|
|1 cup||vegetable stock|
Heat the oil and sesame oils in a wok until very hot, add the garlic, ginger, and then stir-fry for one minute. Add the remaining vegetables and water chestnuts and cook for a further 2 minutes.
Mix the soy sauce in a small bowl and stir in the corn starch to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.
Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.