Chinese Stir Fry Mixed Vegetables

My girls not a vegetable lovers just like any other child at their age. But, this Chinese style mixed vegetables is their all time favourite. Thus, i always cook a big portions of it almost 2 to 3 times a week and every time with different varieties of veges. The simple seasoned broth gives a flavourful base to the crunchy veges. One thing to be reminded do not overcooked your vegetables nothing is worse than a mushy veges. Overcooked veges tend to lose it's vitamins.

I always prefer my veges with a little crunch on it. You can cook this stir fry with any vegetables of your choice(button mushrooms,snow peas,bak choy & etc). Sometimes i do add in elephant ears or well known as black fungus for the extra crunch and it goes very well in this Chinese style stir fry. When i'm making this dish at home, my girls love to drizzle the broth over a bowl of hot rice and piled the veges on the top without even to bother to ask for any other side dish. Simple and easy to whip up for the wholesome goodness of vegetables.


Ingredients

1/4 cup prawns, shell removed with tail intact and deveined
4 cups mixed vegetables (fresh brocollis,cauliflowers,baby corns,carrots and oyster mushrooms)
2 tbsp oyster sauce
1 medium onion,diced
3 cloves of garlic,minced
1 small green chilly,chopped
1/4 cup water
1 cube chicken stock,crumbled
1 tsp cornstarch (dilute with 3 tbsp water)
1/2 tsp sesame oil
3 tbsp vegetable oil
34 cups water, to boil the vegetables
1/2 tsp grounded black pepper
1 large bowl fill with ice cube and cold water
Salt to taste


Methods

In a pot, bring the 4 cups water to boil. Add pinch of salt and 1 tbsp vegetable oil, stir. Add the vegetables except the oyster mushrooms and par boil for 2-3 minutes.

Remove from heat and dump the vegetables into prepared ice cube water bath. This is to stop the cooking process.

In a frying pan or wok, heat up the remaining 2 tbsp vegetable oil. Stir fry the onion and garlic till fragrant. Add chopped chilly,water,oyster sauce and the crumbled chicken stock cube. Stir.

Add the cleaned prawns and oyster mushroom. Cook for 1 minute. Add in the par boiled vegetables, sesame oil,grounded black pepper and diluted cornstarch. Season with salt and cook for another 2 minutes or till the sauce thickens. Remove from heat

Serve as side dish with white rice or fried rice


Notes

• By adding a tbsp of vegetable oil into the boiling water retains the beautiful vibrant colour of the boiled vegetables and gives a beautiful shine to the veges