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Stir-Fried Chinese Vegetables
Stir-Fried Chinese Vegetables
If you haven't tried Chinese food yet, then this is the perfect
introduction - light, fresh and very tasty!
3 tbsp vegetable oil
2 garlic cloves, crushed
250g/1 1/4 cups fine green beens, cut in half
250g/1 1/4 cups Chinese cabbage, finely sliced
150g/3/4 cup spring onions (scallions), finely sliced
50g/1/4 cup cashew nuts
125ml/1/2 cup chicken stock
2 tbsp dry sherry
1 tbsp light soy sauce
1 tsp wine vinegar
1 tsp brown sugar
Salt & black pepper to taste
Method:
Heat the oil in a wok (if you haven't got one, a big frying pan
will do just as well), add the garlic and stir-fry for 30 seconds.
Add the fine green beans and cashew nuts and stir-fry for one
minute. Add the Chinese cabbage and spring onions and stir-fry
for a further 30 seconds. Add the chicken stock, dry sherry,
soy sauce, wine vinegar and brown sugar and bring to the boil.
Reduce the heat and stir until the green beans are cooked but
still quite crisp. Add salt and pepper and serve immediately.
Serves 4
Tip: Ideally, you would use a pair of chopsticks to rapidly
stir the food around in the hot oil, but if you don't have any
then use a wooden spoon. The secret of a good stir-fry is to
keep the food constantly moving around whilst you are cooking
it. This ensures even cooking and crispiness.
Source: Jokeworm's DragonBites - 27th February 2004
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