Hot, sweet and sour mixed vegetables - 9Kitchen
Heat oil in wok; stir-fry ginger, garlic and chilli until fragrant. Add capsicums and corn; stir-fry until ...
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Ingredients
- 1 tablespoon peanut oil
- 3cm piece fresh ginger (15g), grated
- 2 cloves garlic, crushed
- 2 fresh small red Thai chillies, chopped finely
- 1 medium red capsicum (200g), sliced thinly
- 1 medium yellow capsicum (200g), sliced thinly
- 230g fresh baby corn, halved lengthways
- ¼ cup (60ml) vegetable stock
- 2 tablespoons vegetarian mushroom oyster sauce
- 2 tablespoons grated palm sugar
- 2 tablespoons tamarind concentrate
- 350g baby bok choy, chopped coarsely
- 280g gai lan, chopped coarsely
- 150g oyster mushrooms, chopped coarsely
- 6 green onions, cut into 3cm lengths
- ½ cup firmly packed Vietnamese mint leaves
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