Buddha’s Stir-Fried Vegetables Recipe
This recipe for stir-fried vegetables comes from Ching-He Huang’s wonderful book, Chinese Food Made Easy so I’m sure you’ll enjoy it along with any of her other recipes that you try. If you can’t get some of the mushrooms, substitute any wild mushrooms or other vegetables.
1 tbsp groundnut oil
2 dried Chinese mushrooms, pre-soaked in cold water for 20 minutes, drained and sliced
1 small carrot, sliced
1 handful of mangetout
1 small handful of deep-fried dofu (bean curd)
1 small handful of dried wood ear mushrooms, pre-soaked in hot water for 20 minutes and drained
1 small handful of baby corn, sliced
1 small handful of bean sprouts
100ml hot vegetable stock
2 tbsp light soy sauce
2 tbsp vegetarian oyster sauce
1 tsp toasted sesame oil
1 large spring onion, sliced
1 tsp cornflour blended with 1 tbsp cold water
1 small handful of raw enoki mushrooms
Steamed jasmine rice to serve
- Heat a wok over a high heat, add the groundnut oil and stir-fry the Chinese mushrooms until the fragrance is released.
- Add the carrot, mangetout, dofu, wood ear mushrooms and baby corn and stir-fry for 1 minute until the vegetables are tender.
- Add the bean sprouts and hot vegetable stock and season with the soy sauce, oyster sauce and sesame oil. Stir in the spring onion.
- Bring to the boil, add the blended cornflour and stir until thickened. Add the enoki mushrooms and toss through. Serve with steamed rice.
There are loads of other stir-fry recipes in Chinese Food Made Easy so why not check it out.
Here’s a video of Ching making one of her stir-fried vegetables recipes.
I hope you enjoy the recipe and the video and don’t forget to check out the book, it’s really cool.