food
Market Basket Vegetable Stir-Fry
An update to popular stir-fry that combines fresh and dried vegetables to give a complexity of textures. Don't be limited by the ingredient list, your can substitute your favourite vegetables.
Ingredients (Serves 4)
| 1/4 cup | dried mushrooms |
| 2 tbsps | oyster sauce |
| 1 tbsps | soy sauce |
| 2 tbsps | sesame oil |
| 2 tbsps | vegetable oil |
| 2 | garlic cloves, minced |
| 1 cup | broccoli florets |
| 1 cup | cauliflower florets |
| 1/2 cup | diced (1-inch squares) purple cabbage |
| 1/2 cup | vegetable stock or canned vegetable broth |
| 1/2 cup | snow peas, trimmed |
| 1/2 cup | bean sprouts |
Instructions
- Put dried mushrooms in a small bowl and pour enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Cut into bite-sized pieces.
- Stir oyster sauce, soy sauce and sesame oil together in a small bowl. Set aside.
- Heat a wok over high heat until hot. Add oil and swirl to coat the sides. Add garlic and stir-fry until fragrant, about 20 seconds. Add broccoli, cauliflower, cabbage, vegetable stock, and dried mushrooms. Cover the wok, and cook until the cauliflower is tender-crisp, 2 to 2-1/2 minutes.
- Add sauce/oil mixture, snow peas, and sprouts and stir-fry until snow peas are tender, about 1 minute. Scoop onto a serving platter and serve.
*Find this and other great recipes in…
Martin Yan’s Chinatown Cooking
By Martin Yan
Martin takes you on an unforgettable culinary journey through the gates of eleven Chinatowns around the world. Whether you end up cooking a dish at home or enjoying it in your nearest Chinatown neighborhood, Martin teaches you all you need to know about Chinese cuisine and culture.
*This recipe has been adapted from its original.
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