Part of Chefs Very Nice Vegan Range and Asian Persausion Range.
This is a fresh and vibrant garlic stir-fry. It’s great for a side dish or a vegan dish on its own. If you want to add meat, use chicken since it’s the mildest, but there's no need to add meat in this as it's full of flavour already.
Try Corporal Wongs Vegetable Feast.
This is my own recipe, incorporating garlic and an array of vegetable juices with no other sauces, and using water and cornstarch to get a flavourful yet natural sauce.
Recipe
Makes 4 Serves
Ingredients
100 Grams Shiitake Mushrooms
100 Grams Celery
50 Grams Shallots (Spring onion, Scallions)
70 Grams Carrot
160 Grams Capsicum (Bell Pepper)
70 Grams Black fungus, such as cloud ear fungus, tree ear fungus, etc
200 Grams Baby Corn
80 Grams Snow Peas
160 Grams Choy Sum
3 Cloves Garlic
1 Tablespoon Corn Flour
1/2 Cup Water
Directions
Slice up your vegetables however you like it. I have my spring onions cut nice and long, while leaving my snow peas and baby corn whole.
I cut my choy sum in half and cut some stem off.
Slice your garlic. I like mine nice and chunky.
In a wok, heat up some oil to its smoking point.
Add your shallots (spring onions, scallions) and garlic. Only add the whites and hard greens of the spring onions. Cook for about 1 minute until you can smell the aroma.
Add your mushrooms it's ok if a bit of other stuff fall in. A corn fell in mine.
Add your other vegetables.
Cook for about 2 minutes, tossing occasionally. Take your vegetables out and let them drain, but keep some of the juice in the wok.
Add the rest of your spring onion and your choy sum. Cook until the choy sum starts to wilt.
Add the rest of your vegetables back into the wok and cook for about 2 minutes, stirring and tossing occasionally. Then, take the veggies out, but leave the juice in the wok.
Mix the water and corn starch. Add the mixture in the wok on medium-low heat. Once it bubbles and becomes sticky but not too thick, add your vegetables and toss to coat.
Assemble your plate and add some chopped shallots(spring onions, scallions) to garnish. Enjoy!
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