Stir-Fry Mixed Vegetables

I’m starting off my week with a simple stir-fry mixed vegetables dish. Here, I have cauliflower, bell peppers, carrot, and some snow peas. As usual you can always stir fry with your favorite combination of vegetables. This dish goes very well with steamed rice.


Stir-Fry Mixed Vegetables

Ingredients

250 g Cauliflower, break into smaller florets and blanched
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1 Small Carrot, peeled and sliced
50 g Snow Peas
1/2 Small Yellow Onion, sliced
1 Red Chili, sliced
2 Cloves Garlic, chopped
1 1/2 Tbsp Peanut Oil
Sea Salt to taste

Sauce
1 Tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Flour
8 Tbsp Water or Chicken Stock
2 - 3 Dash of White Pepper

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in all the vegetables and garlic. Stir-fry for about 2 minutes and add in the sauce. Bring it to a quick boil and season with sea salt. The sauce should be thickened and the vegetables cooked but still firm. Serve immediately.