The Secret to Perfectly Cooked Mix Vegetables

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Stir-frying happens fast over high heat, which can make it tricky to get a mix of different vegetables to cook evenly. My favorite shortcut? Blanch the veggies first! A quick par-boil ensures every vegetable is perfectly tender-crisp. Just be careful not to blanch them too long. You want to keep that satisfying crunch after they hit the hot wok.

This recipe is incredibly versatile, so feel free to use whatever vegetables you have on hand. The savory sauce will tie everything together and make the flavors pop!

Want to see exactly how it’s done? Click the image below to watch the simple, step-by-step video tutorial and make this delicious dish tonight!

YouTube Link: https://youtu.be/KB4v7TYzIdI

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Stir Fry Mix Vegetables

Course Side Dish
Cuisine Chinese
Keyword Stir Fry Mix Vegetables
Author Shiokman Eddie

Ingredients

  • 100 g snow pea
  • 100 g baby corn
  • 2 carrots
  • 1 red capsicum bell pepper
  • 1 Tbsp cooking oil
  • 1 tsp salt
  • Pot of boiling water

For Sauce

  • 1 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 2 Tbsp shaoxing wine
  • ¼ tsp salt
  • 1 tsp sesame oil
  • ⅓ tsp white pepper
  • 1 tsp cornstarch
  • 1 tsp sugar
  • 4 Tbsp water
  • 2 tsp chopped ginger
  • 2 tsp chopped garlic

Instructions

  • Rinse snow pea, baby corn, carrot and capsicum.
  • Remove the tough string membrane that runs along the side of each snow pea, by cutting the tip and pulling it out.
  • Cut baby corn, carrot and capsicum (bell pepper) to bite sizes.
  • In a bowl of boiling water, add salt and cooking oil.
  • Blanch vegetables in the pot of boiling water by adding carrots first for one minute, followed by baby corn, snow pea and capsicum. (See Note #1)
  • Remove all the vegetables onto a plate.
  • Prepare sauce by mixing together oyster sauce, light soy sauce, shaoxing wine, salt, sesame oil, white pepper, cornstarch, sugar and water
  • Add chopped ginger and garlic into a frying pan with some oil.
  • Fry until fragrant and add sauce and mix well.
  • Add the blanched vegetables and stir fry briefly over high heat.
  • Serve immediately.

Notes

  1. I find that the snow pea cooked very quickly. So I suggest adding it after the baby corn. You could adjust the blanching time according to your preference of how crunchy or soft you like your vegetables to be. It is preferable to under cook when blanching your vegetables, if you prefer them to be crunchy.
  2. If you are not eating the vegetables immediately, plunge blanched vegetables into cold water to stop the cooking process. And fry over moderate / low heat
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