Traditional Chinese Crispy Vegetable Stir Fry

By: Ching-He Huang

Ingredients
    2 tbsp groundnut oil
    2 tbsp sesame oil
    2 clove garlic, finely chopped
    2.5cm knob ginger, finely chopped
    50 g carrots, cut into strips
    50 g chinese dried mushrooms
    80 g broccoli
    100 g Chinese cabbage
    80 g bean sprouts
    4 spring onions
    80 g vegetarian mock fish cakes, chopped
    2 tbsp light soy sauce
    2 tbsp oyster sauce
    2 tbsp cornflour
    2 tbsp rice vinegar, or Mirin
    200 ml vegetable stock

Method
Heat the groundnut and sesame oils in a wok until very hot, add the garlic, ginger, vegetables and mock fish cakes, and then stir-fry for a couple of minutes.

Mix the soy and oyster sauce together in a small bowl and stir in the cornflour 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.