Stir-fried Assorted Vegetables

Name: Stir-fried Assorted Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 40 g Fresh mushrooms (remove stems, cut halfway through with a knife, press into fan shape); 40 g Shiitake mushrooms (cut into plum blossom shape); 40 g Cucumber (cut into 2cm segments, trim edges into butterfly shape); 40 g Carrot (cut into 2cm segments, trim edges into butterfly shape); 40 g Tomato (peel and cut into diamond-shaped slices); 40 g Ginger (peel and cut into zigzag slices); 40 g Broccoli (separated into small florets); 40 g Baby corn (cut into segments); 40 g Fresh water chestnuts (peeled and shaped into balls); 40 g Celtuce (peeled and shaped into balls); 40 g Beetroot (peeled and shaped into balls); Salt, to taste; MSG, to taste; Ginger juice, to taste; Water starch (for thickening), to taste; 3 g White pepper powder; 50 g Oil; Chicken broth, to taste

A Hunan-style vegetarian stir-fry featuring a colorful medley of assorted vegetables, with a fragrant and mildly spicy flavor.

30 min

Easy

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Ingredients

Fresh mushrooms (remove stems, cut halfway through with a knife, press into fan shape) 40 g

Shiitake mushrooms (cut into plum blossom shape) 40 g

Cucumber (cut into 2cm segments, trim edges into butterfly shape) 40 g

Carrot (cut into 2cm segments, trim edges into butterfly shape) 40 g

Tomato (peel and cut into diamond-shaped slices) 40 g

Ginger (peel and cut into zigzag slices) 40 g

Broccoli (separated into small florets) 40 g

Baby corn (cut into segments) 40 g

Fresh water chestnuts (peeled and shaped into balls) 40 g

Celtuce (peeled and shaped into balls) 40 g

Beetroot (peeled and shaped into balls) 40 g

Salt to taste

MSG to taste

Ginger juice to taste

Water starch (for thickening) to taste

White pepper powder 3 g

Oil 50 g

Chicken broth to taste

Instructions

Knife work preparation

Remove stems from fresh mushrooms, cut halfway through with a knife, press into fan shape. Cut shiitake mushrooms into plum blossom shape. Cut cucumber and carrot into 2cm segments, trim edges into butterfly shape. Peel tomato and cut into diamond-shaped slices. Peel ginger and cut into zigzag slices. Separate broccoli into small florets. Cut baby corn into segments. Shape water chestnuts, celtuce, and beetroot into balls.

Blanching

Blanch all main ingredients in boiling water once.

Stir-frying

Heat a wok, add a small amount of oil and heat until hot, add all main ingredients, add chicken broth and seasonings, stir-fry, thicken with water starch, drizzle with clear oil and serve.