Vegetable Stir Fry

This is one of the easiest stir fry and my DS LOVES it. So I make it often for him. I think he likes all Chinese food. If you would ask him his favorite dish, he will always say “Orange Chicken”, especially the ones from P.F.Chang’s or the Panda Express.

To make the stir fry faster I usually buy the frozen mixed vegetable and add some fresh ones. You are welcome to make changes to meet your family needs.

Serves: 4 | Prep Time: 5 min. | Cooking Time: 15 min.

Ingredients:

Frozen Mixed Vegetables – 1 pkt. (16 Oz. / 1 LB/ ½ KG.)

(Broccoli, Italian flat green beans, carrots, baby corn cobs, water chestnuts, red peppers - Stirfry mix)

Fresh vegetables – I use more bell peppers/ baby corn (optional)

Garlic – 5 cloves (2 tsp. – More the merrier J)

Chili Garlic sauce (Chinese style) – 2 tsp.

Chili sauce – ½ tsp.

Soy Sauce – 1 tbsp.

Salt to taste

Olive oil – 2 tsp.

Method of Preparation:

~ Thaw frozen vegetables for 3 minutes in microwave. (Or you can keep it outside for 10 minutes before you start)

~ Heat oil in a wok and add garlic to it. Sauté for some time.

~ If using, add chunks of fresh vegetables and stir fry for 4 minutes.

~ Increase the heat and add all the frozen vegetables and stir fry for another 5 minutes.

~ Reduce the heat, add the chili garlic, chili and soy sauce and mix them well.

~ Add salt to taste and cook until vegetables are almost done. (They need to have their crunchiness)

~ Serve it with some noodles/ fried rice.

Sending this to Kalyani's Flavour's of China event and also 100 day Global Food Festival