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8 ounces broccoli
8 ounces asparagus
8 ounces Chinese greens
8 ounces baby corn
1 1/2 tablespoons peanut oil
2 tablespoons shallots, finely chopped
2 small fresh red thai chilies, seeded & sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt
Garnish
2 tablespoons peanut oil (for frying)
3 tablespoons coarsely chopped garlic
Separate the broccoli florets and peel and thinly slice the stems on the diagonal.
Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole.
Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking.
Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes.
Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain.
Garnish the vegetables with the fried garlic and serve at once.
Guru Spotlight |
Jolyn Wells-Moran |