Many of us have a few staple dishes. For me and my family, oriental style stir-fry is one of our staple dishes. I prefer this one to a take-out as I know that I am using fresh ingredients and very healthy oil (grapeseed). If you don’t want to sacrifice taste and budget, try this recipe out. It takes less than 30 minutes.
Prepare all vegetables before stir frying. You won’t have a chance to stir and chop at the same time.
- 2 broccoli crowns, cut into florets
- 1 large carrot, shredded
- 4 celery stalks, chopped
- 200 grams (1 pack) of white or cremini mushrooms, sliced
- 3 Tbsp cooking oil (grapeseed preferred)
- 50 ml soy sauce
- 1 Tbsp ginger, minced
- 2 garlic cloves, minced
- 50 ml cold water
- 1 Tbsp corn starch
- In a small bowl, mix soy sauce, ginger, garlic, water and corn starch. Set aside.
- Heat oil in a wok or deep frying pan.
- Stir fry broccoli, celery and mushrooms over high heat for 5 mins
- Add shredded carrots and soy sauce mixture.
- Stir fry another 10-12 minutes.
Make sure you do not cover the wok or pan at any time. Do not overcook. Broccoli and all other vegetables should remain crunchy. Serve over brown or white rice.