Sometimes you just need a healthy stir fry of fresh and vibrant crunchy vegetables. Sometimes you don’t and only deep fried will do. I like a happy medium; if I do an unhealthy and/or meat based dish like my crisp garlic chicken- gai tod gratiem I like to have a dish like this to serve on the side. It creates a good balance, don’t you think?
This recipe is very flexible- use whatever combination of crunchy vegetables you have to hand…
For two people I used:
- a handful of beansprouts
- 5 or 6 baby corn, cut into chunky pieces
- a small bunch of yu choy (Chinese spinach), cut into chunks
- 3 spring onions, chopped small
- a small handful of oyster mushrooms, ripped up
- 3 cloves of garlic, crushed
- a big splash of Thai fish sauce- soy sauce is a fine substitute for veggies/vegans
- a big splash of oyster sauce- use a bit more soy or mushroom ketchup if you’re vegetarian/vegan
- a small splash of yellow bean sauce
- a big pinch of pepper
- a small splash of vegetable oil for frying
Heat a wok until hot and add in the veggie oil- throw in the garlic and stir fry for just a few seconds before adding in all the veggies apart from the spring onions. Stir fry these for about 3 minutes until they’re lightly cooked. Add in the sauces and pepper and cook for a further minute. If you like a little more sauce,add in a splash of water.
Just before turning off the heat; throw in the spring onions and stir through. That’s about it- it only takes 5 minutes to cook, so it’s a great one if you need food quickly!
