Spring Vegetable Stir-Fry | Recipes| Lee Kum Kee Home Canada
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Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Stove
- Measuring spoon
Ingredients
- 230 g broccoli, florets
- 110 g carrots, sliced into 1/4-inch thick pieces
- 110 g squash, yellow, sliced in 1/2-inch thick pieces
- 110 g mushroom, removed ends and sliced
- 110 g red bell pepper, seeded, cut julienne
- 3 Tbsp. cooking oil
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 3 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 pinch black pepper, for taste
- 30 ml water
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