Description
I've just cooked this with ginger and chilli baked fish (recipe no. 72665). Thought you might like to try it too.
Ingredients
- Broccoli
- Asparagus
- Pak Choi
- Baby Corn
- Peanut Oil
- Shallots
- Red Chilies
- Fish Sauce
- Water
- Oyster Sauce
- Sugar
- Salt
Instructions
- Separate the broccoli florets and peel and thinly slice the stems on the diagonal
- Cut the asparagus into 4cm pieces
- Cut the chinese leaves into 4cm strips
- Halve the baby corn lengthways or leave it whole
- Blanch the broccoli in a large pot of boiling salted water for 3 minutes
- Drain and plunge them into cold water to stop them from cooking
- Heat a wok or large frying pan until hot
- Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute
- Then add the baby corn and the asparagus
- Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes
- Then add the broccoli and chinese leaves together with the oyster sauce, sugar and salt
- Continue cooking over high heat for 3 minutes or until the vegetables are cooked
- Serve immediately