This stir fried mixed vegetables recipe is a delicious and healthy stir-fry. You can use any vegetables you prefer you can substitute the mushrooms with any other type of mushrooms.
25 sugar snap peas -remove tip and fiber which runs across the pod
8 baby corn -sliced
1 Carrot -sliced
6 pieces Chinese dried mushrooms -soaked till soft
3 cloves garlic -chopped
1 tablespoon cooking oil
30 ml of water or more
1 tbsp corn starch - mixed with 5 tablespoons of water
1 tbsp oyster sauce
salt to taste
1/2 tsp white pepper powder
Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.
Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.
Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook.
When gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again for about 2 minutes.
Add a little bit of corn starch is gravy is too runny for your liking.
Serve hot with white rice.