Thai Vegetable Stir Fry
Servings: 2 People
Ingredients
- 80 g Closed cup mushroom sliced
- 80 g Babycorn sliced lengthways
- 1/4 Cauliflower
- 1/4 White cabbage shredded or Chinese leaf, shredded
- 80 g Mangetout
- 50 g Beansprouts optional
- 2 clove Garlic finely sliced
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Vegetable oil for cooking
Method
- Heat the vegetable oil in a pan over medium-high heat. Add the garlic and cook until aromatic.
- Add the white cabbage and mushrooms. Stir fry for 2–3 minutes.
- Add the cauliflower, babycorn and mangetout. Stir fry for a further 2 minutes until the vegetables are just tender but still crisp.
- Add the soy sauce and oyster sauce. Toss well to coat the vegetables evenly.
- Stir through the beansprouts if using, then remove from the heat and serve immediately.