Chinese Vegetable Stir Fry
Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Ingredients
Ingredients A (vegetables)
- 100 g broccoli
- 100 g cauliflower
- 100 g carrot
- 100 g snow peas
- 100 g capsicums
Ingredients B (Seasonings)
- 1 teaspoon salt
- 3/4 teaspoon sugar
- Dash ground white pepper
- 1 tablespoon oyster sauce
- 1/4 teaspoon cornflour
- 2 tablespoons water
- 1 tablespoon chopped garlic
- 1 tablespoons vegetable oil
Instructions
Prepping the vegetables
- Cut the broccoli and cauliflower into florets.
- Peel and cut the carrots into wedges.
- Remove the stings of the snow peas.
- Cut the capsicums into triangular pieces
- Blanch the vegetables. Drained and set aside.
Stir-frying
- Heat up the vegetable oil in the wok.
- Saute the garlic until fragrant over low heat.
- Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
- Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
- Dish out and serve.
Recipe Video
Nutrition Facts
Chinese Vegetable Stir Fry
Amount Per Serving (250 each, 2 servings)
Calories 299 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 2000mg 83%
Total Carbohydrates 41g 14%
Dietary Fiber 12g 48%
Sugars 20g
* Percent Daily Values are based on a 2000 calorie diet.