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Ingredients
- 2 tablespoons oil
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 carrot, sliced
- 1 red capsicum (pepper), sliced
- 200 g (7 oz) broccoli, cut into florets
- 115 g (4 oz) fresh baby corn, cut in half diagonally
- 300 g (10½ oz) chinese cabbage (wong bok), cut into 2.5 cm (1 inch) pieces
- 100 g (3½ oz) snowpeas (mangetout), topped and tailed
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon sesame oil
- 2 teaspoons cornflour (cornstarch) mixed with 1 tablespoon water, to thicken (optional)
Method
1. Heat the oil in a wok over high heat, add the garlic and ginger and cook until aromatic. Add the carrot and capsicum and stir-fry for 1 minute, then add the broccoli and toss for 1–2 minutes. Add the baby corn and cabbage and stir-fry until the cabbage starts to wilt and soften (this will take about 1½ minutes). Toss in the snowpeas and cook for another minute. By this time the vegetables should have a glossy sheen and be partially cooked, with a slight crunch in them.
2. Reduce the heat and add the oyster sauce, soy sauce, sugar and the sesame oil. Toss well to coat. Add the cornflour mixture to thicken slightly if you wish. Serve hot with steamed rice or noodles.
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