Friday, 17 August 2007
Very simply, thinly slice vegetables that you have available, I used mushrooms, carrots, courgettes, onion, green cabbage, bean sprouts, mixed peppers, water chestnuts, bamboo shoots and mushrooms. I also used thinly sliced ham.
Fry onions and garlic in a little oil, add vegetables in order of thickness, putting the ones that need the least amount of cooking in last. Stir fry for only a few minutes then add 2 tbsp of dark soya sauce and 1 tbsp of rice vinegar [this will sizzle a lot] cook for a further 2 minutes. Make sure any meat you have added is piping hot.
That's it, it's done!
A delicious quick lunch dish!