Saucy Vegetable Stir Fry
Prep: 10 min
Cook: 5 min 4 servings
Originally from recipetineats.com
Instructions
- 1Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
- 2Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.
- 3Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
- 4Heat oil in a wok or large heavy based skillet over high heat.
- 5Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
- 6Add carrot, capsicum and stems of buk choy - stir for 1 minute.
- 7Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
- 8Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
- 9Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!