Tuesday, June 9, 2015

Four Vegetables Stir Fried (serves 2-3)

This is a simple and quick stir fried dish that I like to make. I usually make it with whatever fresh vegetables I can find. I prefer my vegetables just cooked but still have a little crunch in them.

Four Vegetables Stir Fried (serves 2-3)


2 Tbsp olive oil
1 large garlic clove, smashed
2 oz pancetta (optional)
2 small carrots, peeled and sliced thinly
1 lb asparagus, cut into 2 inch lengths
8 oz whole baby bella mushrooms, cut into wedges
1 handful of fiddleheads, pre-boiled for 10 minutes
About 1 tsp grated ginger
1/4 cup water (may also substitute with chicken, pork or vegetable broth)
2 Tbsp oyster sauce
1/2 tsp fish sauce
1/2 tsp sugar
A large pinch of cayenne pepper
1 Tbsp of cornstarch mixed with 2 Tbsp of cold or lukewarm water


1) Add oil to a hot pan or wok. Once the oil is hot add garlic and pancetta. Saute for about 30 seconds. Keep the heat on high to medium high.
2) Add carrots and cook until they are somewhat soft, about 2-3 minutes.
3) Add asparagus, mushrooms, fiddleheads and ginger. Cook for about a minute and add water or broth. Cook until the asparagus and mushrooms are just cooked, about another 2 minutes.
4) Add oyster sauce, fish sauce, sugar, and cayenne peppers according to your taste. Stir until everything is well blended.
5) Stir in the cornstarch mixture until the sauce is thickened. Remove from heat.

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