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Wok-fried vegetables
Wok-fried vegetables
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Pair these versatile stir-fried veggies with meat or enjoy as a satisfying vegetarian meal with provided notes.
Ingredients:
  • 9.20 gm vegetable oil
  • 2cm-piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 2 carrots, peeled, cut into batons
  • 100g sugar snap peas, ends trimmed
  • 2 green shallots, ends trimmed, thinly sliced lengthways
  • 1 bunch choy sum, ends trimmed, finely shredded
  • 1/2 baby wombok (Chinese cabbage), finely shredded
  • 125ml (1/2 cup) vegetable liquid stock
Instructions:
  • In a large wok over high heat, heat oil until it shimmers. Stir in ginger and garlic, cook until fragrant. Toss in carrot and sugar snap peas, stir until sugar snap peas are vibrant. Add green shallot, choy sum, wombok, soy sauce, and stock, stir until greens just wilt. Remove from heat.
  • Plate the vegetable mixture, ensuring each serving gets a generous portion. Enjoy right away.

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