Sustainability

The easiest stir fry possibly ever.

Sustainability

The easiest stir fry possibly ever.

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.

Ingredients:

  • 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).
  • Water

Instructions:

  1. First, heat the pan/wok until hot then add oil and fry the garlic (and ginger) for a few seconds.
  2. Next add the vegetables and a splash of Shaoxing rice wine.
  3. Once the wine is cooked off, add a splash of water to create steam to cook the vegetables
  4. 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

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