Stir-fried Assorted Vegetables
A Hunan-style vegetarian dish of assorted vegetables cut into decorative shapes and stir-fried together, with a vibrant, appealing appearance and fresh, aromatic flavor balanced by a mild spicy note.
Ingredients
Fresh mushrooms (remove stems, cut 1/2 deep and press into a fan shape)
40g
Shiitake mushrooms (cut into plum blossom shape)
40g
Cucumber (cut into 2cm segments, trim edges into butterfly shape)
40g
Carrot (cut into 2cm segments, trim edges into butterfly shape)
40g
Ginger (peel and cut into jagged slices)
40g
Broccoli (break into small florets)
40g
Baby corn (cut into segments)
40g
Water chestnuts (trim into balls)
40g
Celtuce (trim into balls)
40g
Beetroot (trim into balls)
40g
Salt
As needed
MSG
As needed
Ginger juice
As needed
Water starch slurry (for thickening)
As needed
Pepper
3g
Oil (for stir-frying)
50g
Chicken broth (for stir-frying)
As needed
Instructions
1
Cutting and Shaping
Remove stems from fresh mushrooms, cut 1/2 deep and press with hand to form a fan shape; cut shiitake mushrooms into plum blossom shape; cut cucumber and carrot into 2cm segments and trim edges into butterfly shape; peel tomato and cut into diamond shape; peel ginger and cut into jagged slices; break broccoli into small florets; cut baby corn into segments; trim water chestnuts, celtuce, and beetroot all into balls
2
Blanching
Blanch all main ingredients in boiling water and set aside
3
Stir-frying and Thickening
Heat a wok with a little oil, add all main ingredients, pour in chicken broth and seasonings, stir-fry, thicken with water starch slurry, drizzle with hot oil, and serve
