Description
Stir-fry mixed vegetables is a colorful blend of broccoli, baby corn, carrots, mushrooms and snow peas in a savory Asian garlic sauce.
Ingredients
Units
Scale
- 2 cups mixed vegetables (broccoli florets, sweet baby corn, sliced carrots, oyster/shiitake/portobello mushrooms and snow peas)
- 1 tablespoon garlic, minced
- 1/4 chicken bouillon cube
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Pepper to taste
Instructions
- In a wok over medium-high heat, saute garlic until fragrant.
- Toss in baby corn, carrots, mushrooms and snow peas and stir-fry for about 1 minute.
- Crumble the chicken bouillon cube and pour in the oyster sauce over the vegetables. Stir to combine.
- Deglaze the wok if needed and add in broccoli, cooking for 1 minute.
- Season with pepper and mix well.
- Remove from heat and pour in sesame oil, tossing to combine.
- Dish and serve hot.
Notes
You can deglaze the wok with a Chinese cooking wine like Shaoxing cooking wine or a little water.
- Prep Time: 5 mins
- Cook Time: 5 mins