Chinese Vegetables With Baby Sweetcorn

Name: Chinese Vegetables With Baby Sweetcorn
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Red pepper; Baby Sweetcorn; Mangetout; Bok Choy; Scallion; Broccoli; Soy Sauce; Rice Wine; Honey; Vegetable stock; Vegetable oil; Garlic; Ginger; Sesame Oil

Craving Chinese food? Try this recipe of Chinese vegetables with baby sweetcorn, an easy and tasty stir fry dish perfect as a vegetarian side.

16 September, 2012

Cuisine

Chinese

Dietary Consideration

Vegetarian

serves for

total time

0 HR 30 MIN

ingredients

Red pepper

Baby sweetcorn

Mangetout

Bok choy

Scallion

Broccoli

Soy sauce

30 ml

Rice wine

30 ml

Honey

18 g

Vegetable stock

60 ml

Vegetable oil

30 ml

Garlic

1 clove, crushed

Ginger

10 g, grated

Sesame oil

1/2 tsp, toasted

Preparation

Remove the seeds from the peppers and slice thickly. Cut the bok choi coarsely into strips. Divide the broccoli into florets.
Mix together the soy sauce, wine, honey and stock. Set aside.
Heat the oil in a wok or large deep frying pan. Add the tougher vegetables (broccoli and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
Add the quicker cooking vegetables (peppers, snow peas and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes, until almost tender.
Stir in the bok choi and cook for 1 minute, until all the vegetables are cooked but still retaining some bite.
Pour in the soy sauce mixture, stir-fry for 1 minute and sprinkle with sesame oil.