Actually you can use any kind of vegetables that you have in your fridge like cauliflower, cabbage, long beans or cucumber for this dish. You also can add meat but as you know I love vegetables that’s why no meat.
Ingredients:
300 grams babycorn
250 grams broccoli
150 grams straw mushrooms
150 grams carrot
2 stalks spring onion
1 tablespoon oyster sauce
1 tablespoon chopped garlic
1 teaspoon f ish sauce
1 teaspoon thin soy sauce
1 teaspoon sugar
2 teaspoons sherry
2 tablespoon vegetable oil
Preparation:
1. Cut the babycorn and straw mushrooms into halves lengthwise.
2. Cut the broccoli into bite size pieces.
3. Cut the spring onion about 1” length.
Cooking instructions:
1. Heat your wok on a medium heat then pour oil into a wok. Add the garlic and stir-fry until it turns little brown.
2. Then add all vegetables babycorn, broccoli, straw mushrooms, and carrot continue stir-fry for few minutes.
3. Season with fish sauce, oyster sauce, sugar, thin soy sauce and sherry continue stir-fry.
4. Finally add spring onion stir-fry for one minute.
5. Remove from the heat and put into the plate. Serve with rice.
