Stir-Fry Rainbow Vegetables


5 young sweet corn shoots, cut into halves
150g cauliflower, cut into florets
1 big onion, quartered
200g medium-size prawns, shelled but leave tail intact
5 water chestnuts, sliced
150g squid, sliced
8 button mushrooms, sliced
100g carrot, cut into flowers
50g red capsicum, cut into chunky pieces
100g sweet peas

1 tbsp oyster sauce
1 tsp light soya sauce
1/4 tsp salt
1/8 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp chicken stock granules
1 tsp chopped garlic
3 tbsp oil
4 tbsp water

Thickening (combine):
1/2 tsp corn flour
2 tbsp water


Heat oil and saute chopped garlic until aromatic. Add prawns and stir-fry. Add cauliflower, carrot and water chestnuts. Add water and stir-fry well for 2 minutes. Add seasoning and the rest of the ingredients and continue to stir-fry till cooked. Add thickening to the gravy and stir well to mix.

Dish out and serve immediately.

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