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Baby Vegetable Stir Fry With Orange And Oyster Sauce

chef.expert's picture
Ingredients
  Walnut oil/Olive oil 2 Tablespoon
  Olive oil/Walnut oil 2 Tablespoon
  Carrots 6 Ounce, cut into matchstick strips (175 Gram)
  Baby sweet corn 6 Ounce (165 Gram, Whole)
  Small button mushrooms 6 Ounce (175 Gram)
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 4 (For Garnish)
For sauce
  Corn flour 2 Teaspoon
  Water 4 Tablespoon
  Orange 1 Large, rind finely grated and juice extracted
  Orange 1 Large (Use Finely Grated Rind And Juice)
  Oyster sauce 2 Tablespoon
  Dry sherry/Sherry vinegar 1 Tablespoon
Directions

GETTING READY
1) In a jug, blend corn flour with water to prepare the sauce.
2) Stir in orange rind and juice, oyster sauce and sherry or vinegar. Combine thoroughly.

MAKING
3) Use a wok to heat up over moderate heat.
4) Add oil to get hot but not smoking.
5) Add carrots and baby sweet corn to stir-fry for 5 minutes.
6) Next add the mushrooms and stir-fry briskly for another 3-4 minutes.
7) Pour in the sauce mixture and bring to the boil over a high heat, stirring constantly until the sauce is thickened and glossy.
8) Season with salt and pepper to taste.

SERVING
9) Garnish with parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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