Recipe Library: Chinese Stir Fried Vegetables

Ingredients

• 200g (7oz) Pak Choi or Bok Choi. Prepare by separating the larger leaves and slicing lengthways into 6mm (1/4") strips
• 200g (7oz) bean sprouts, washed
• 100g (4 oz) Chinese leaves (also called Chinese cabbage) washed and cut across into strips 6mm (1/4") wide
• 50 - 60g (2 - 3oz) medium sized spring onions, wash, trim and cut in half length wise then into 5cm (2") lengths.
• 25g (1oz) shredded Chinese dried black fungus (mushroom). Thinly sliced fresh mushrooms or other dried types can be used
• 1 heaped tablespoon (25ml) very finely chopped or grated ginger
• Optionally 1 finely chopped green or red chilli, de-seed if you want the flavour without excess heat. Omit if you do not like your food hot
• 2 tablespoons (30ml) dry cooking sherry or rice wine
• 3 tablespoons (30ml) dark soy sauce
• 1 teaspoon (5ml) sugar
• 1 teaspoon (5ml) salt (see description above)
• 1 tablespoon (15ml) corn flour
• 1 tablespoon (15ml) vegetable oil mixed with 1 tablespoon (15ml) of sesame or peanut oil. 2 tablespoons of plain oil can be used if necessary