Kwanghi Chan's Everyday Veggie Stir-fry with Cauliflower & Broccoli, Bok Choi served with a Turmeric & Coriander Steamed Rice Vegetables
Ingredients
1 broccoli cut into bites size florets
1 carrots shaved with a peeler in to ribbons
1 cauliflower cut into bites size florets
1 bunch scallions, sliced into 1-inch pieces
1 bok choi
3 tbsp vegetable oil or Rapeseed oil
Stir Fry Sauce
6 garlic cloves, minced
3 tbsp minced fresh ginger
1 pint vegetable stock
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing wine, substitute dry sherry
1 tbsp sesame oil
2 tbsp caster sugar
1 tbsp potato Starch mixed 3 tbsp water
Directions
Combine all of the stir fry sauce ingredients in a bowl, whisk until sugar dissolves.
Stir one tablespoon of potato starch with cold water, and then set aside.
In a large wok heat oil and fry the garlic and add the cauliflower & broccoli and stir fry for 5 mins on a medium heat.
Throw in the remaining vegetables, carrot, bok choi, scallions and continue to cook for another 2 to 3 minutes or until the vegetables are done.
Pour in the stir fry sauce. Give the potato starch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the vegetables. Serve immediately.
