I will continue to keep blogging as it is something I love doing. My hubby has always said that I tend to go overboard at times, especially over the weekend as I may even go to the extend of trying out 3 new recipes in one day. He would always be my official "taster" especially when it comes to savoury foods. I had also been cooking a bit more lately just to indulge his stomach.
I will definitely be coming back to my regular blogging schedule, so stay tuned for more recipes. In the meantime, I leave you with this quick stir fried vegetable recipe.
Chinese Stir Fried Mixed Vegetables
serves 8 - 10
3 Tbsp sunflower oil
1 Tbsp sesame oil
3 garlic clove, smashed and roughly chopped
1 medium sized yellow onion, half and then sliced
250g broccoli and cauliflower florets (mixed), cut into small pieces
1 packet sugar snap peas (about 160g)
1 medium carrot (160), sliced about 1/4" thick
10 shitake mushrooms, sliced in half
170g red capsicum, remove seeds and cut into 1" square
1 1/2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp Chinese rice wine
1 Tbsp water mixed with 1 1/2 tsp cornflour
Salt and white pepper, to taste
1) Heat the sunflower and sesame oils in a preheated wok or large frying pan, add the garlic and onion and stir-fry for 30 seconds.
2) Add the broccoli/cauliflower florets and carrots and stir-fry for 1 minute. Add 1/4 cup water and mix in. Cover your frying pan and let it steam for about 30 seconds.
3) Then add the sugar snap peas, capsicum and mushrooms and cook for 2 minutes.
4) Add in the seasonings and remaining water and stir-fry for a further 3 minutes, or until the vegetables are just tender. (Do not overcook) Taste and then dish out. Serve immediately.