Stir-Fried Mixed Vegetables in Oyster Sauce

 

Ingredients:

1 bowl broccoli (cut into florets, washed and drained)

1/2 carrot (peeled, washed and cut into rounds)

6 button mushrooms, large (quartered)

5 baby corns (washed and halved vertically, the smaller ones I use whole)

1 1/2 tablespoons cooking oil (for stir-frying)

Aromatics and Seasonings:

3 cloves garlic (peeled and chopped)

1 tablespoon oyster sauce

1/2 tablespoon light soy sauce

1/4 teaspoon sesame oil

Chicken stock granules and white pepper (to taste)

50 ml water or chicken stock (I use water)

1/2 teaspoon cornstarch, dissolved in 1 tablespoon water (for thickening)

Methods:

1. Blanch the broccoli and carrots in boiling water for 1-2 minutes, drain and plunge into ice water to keep them crisp and vibrant.  (I skip this step).
2. In a medium heated wok add cooking oil.  Saute the chopped garlic until fragrant and slightly golden.
3. Add the corn and mushroom to the wok.  Stir-fry until the corn start to soften.
4. Pour in the oyster sauce, light soy sauce and water or chicken stock.  Stir well and bring to a simmer.  Season with chicken stock granules and white pepper.  Taste for correct seasoning.
5. Toss in the blanched broccoli and carrots.  Stir quickly on high heat to coat all the vegetables with the sauce.
6. Thicken with cornstarch slurry, stirring constantly until the sauce thickens and glosses over the vegetables.
7. Drizzle sesame oil just before turning off the heat.  Stir once more, transfer to a plate, and serve hot with a plate of rice.

I adapted this recipe from 'Best Chinese Cooking' by Lia Yuspita Sari with slight adjustments to suit my cooking preference.