Thursday, October 19, 2006

Vegetable Stir-Fry with Sweetsavoury Sauce

hoookay.

here's an uber simple, basic stir fry dish that you can make with almost any combination of vegetables.

-------------------------------------------------

Vegetable Stir-Fry with Sweetsavoury Sauce

This is kind of my own invention (the sauce).

I've had the older people (the parents) advise me in the past, to not put sugar with vegetables, but i plain disagreed and did it anyway.

They love the sauce.

And I've been making it this way ever since. :)

note: green leafy vegetables will shrink to half the portion after its been cooked. so keep that in mind when trying to figure out how much vege to cook.


Ingredients.
Any Vegetable for 4, cut up to bite size
(here I've used British spring green, tomatoes and radish)
3 cloves garlic, sliced
1/2 onion, medium sized, diced
1 tbsp cooking oil

Optional ingredient:
8 crab sticks, cut into bite size

For the sauce:
2 tbsp oyster sauce
1 tbsp white sugar
1 tbsp corn starch (for thickening)
1/2 rice bowl of hot water
salt & pepper to taste

Serves.
4-5


Step 1: Cut everything up
It should look somewhat like this.


Step 2: Boil the radish
This is useful information.
Radish is generally hard and tasteless when its not very cooked.
When you boil it, it goes soft and juicy and sweet.
You'll know its done when it turns semi-transluscent.


Step 3: Make the sauce

Get a bowl and put in all the ingredients for the sauce and mix it up.
The reason why we use hot water, is to dissolve everything.
It will look cloudy and brown now, but when you cook it, corn starch goes clear.
Leave this aside.


Step 3: Stir-Fry!
Heat up the oil in the Wok.
When the oil is hot, throw in the onion and garlic and fry till its fragrant.
(essential in most chinese cooking.)

Now, by order of cooking time (or vegetable hardness), throw the remaining into the wok.

Pour in the sauce all around the vege and continue frying till the vegetables cook.
Use the wok's cover to trap the steam to speed cooking up and to keep the juices in.


Final Serve.
We were lucky. Someone bought us some duck to go with our vege!
It was sweet and savoury and oh so good.
Everything goes really well with steamed white rice.




I'm getting hungry just typing this.
Someone needs to teach me how to make roast duck.

:)

1 comment:

lefty crupps said...

You shouldn't use hot water, you should heat cold water. Hot water (water that comes from the tap already hot) holds a lot of dissolved minearls and whatnot that aren't generally good for consumption.

Thanks for the recipe, i love stir fry but i never can make a sauce that is as good as the powdered junk. Maybe today is my lucky day?!