kylie kwong vegetable stir fry

This is one of those recipes that you can use to compliment almost any meal, be it a grilled chicken breast, a steak or eat on its own with noodles.

What you need

1 carrot finely sliced
3 cloves garlic crushed
1 onion finely sliced
5cm fresh ginger finely sliced
1 Pak choy finely sliced(you can replace with cabbage)
2 sticks celery finely sliced
Handful of green beans chopped diagonally
Handful of bean sprouts
2 large brown mushrooms finely sliced
4 spring onions finely sliced(diagonally)
Oil for frying

1 teaspoon sugar
1 teaspoon white vinegar
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine/sherry

The process

Tip: Use a peeled on the carrot and ginger to get fine strips and then slice finely.

In a very hot wok with a little oil add the garlic ginger and carrots and stir around for about 1 minute. Add the rest of the vegetables and toss for about3 – 4 minutes.

Add the sugar and toss, then add the vinegar, soy sauce, oyster sauce and sherry, toss and cover for 2 minutes.

Done, the vegetable should still be crunchy, very hot and coated with the sauce. Serve immediately