This recipe works with whatever vegetables you have in your fridge whether it’s the humble carrot or leftover cauliflower or a cheap cabbage. You can serve it as a main with rice or have it as a side to another dish as it is very versatile.
If having as a main, why not consider tofu or prawns as a protein as they work really well.
- Vegetables of your choice such as finely sliced carrots or courgettes etc.
- Chopped Garlic (as much or as little as you like)
- Chopped Ginger (if you have it)
- Oyster Sauce (if you get this in the Asian section of any supermarket, a large bottle is around £2 and it will last for ages!)
- Shaoxing Rice Wine (This is now available in the larger supermarkets in town in the Asian Sections. It makes any dish have that unique Chinese food smell and flavour).
- First, heat the pan/wok until hot then add oil and fry the garlic (and ginger) for a few seconds.
- Next add the vegetables and a splash of Shaoxing rice wine.
- Once the wine is cooked off, add a splash of water to create steam to cook the vegetables
- Once the vegetables are cooked add a few dollops of oyster sauce ( I tend to do about 3) and some more water and leave to cook for a few minutes. If adding a protein source do it now and cook fully.
Serve with rice/egg fried rice or as a side