Stir-fried Assorted Vegetables

Name: Stir-fried Assorted Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 40 g Fresh mushrooms (remove stems, make 1/2-deep cuts, press with hand into fan shape); 40 g Shiitake mushrooms (cut into plum-blossom shapes); 40 g Cucumber (cut into 2 cm segments, trim edges into butterfly shapes); 40 g Carrot (cut into 2 cm segments, trim edges into butterfly shapes); 40 g Ginger (peeled and cut into jagged slices); 40 g Broccoli (broken into small florets); 40 g Baby corn (cut into segments); 40 g Canned water chestnuts (shaped into balls); 40 g Celtuce (shaped into balls); 40 g Beetroot (shaped into balls); Tomato (peeled and cut into diamond shapes), to taste; Salt (for seasoning), to taste; MSG (for seasoning), to taste; Ginger juice (for seasoning), to taste; Cornstarch slurry (for thickening), to taste; 3 g White pepper (for seasoning); 50 g Cooking oil (for stir-frying); Chicken broth (for stir-frying), to taste

A colorful Hunan-style stir-fry of mixed vegetables, light and fragrant with a gentle touch of chili heat.

35 min

Easy

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Ingredients

Fresh mushrooms (remove stems, make 1/2-deep cuts, press with hand into fan shape) 40 g

Shiitake mushrooms (cut into plum-blossom shapes) 40 g

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

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

Ginger (peeled and cut into jagged slices) 40 g

Broccoli (broken into small florets) 40 g

Baby corn (cut into segments) 40 g

Canned water chestnuts (shaped into balls) 40 g

Celtuce (shaped into balls) 40 g

Beetroot (shaped into balls) 40 g

Tomato (peeled and cut into diamond shapes) to taste

Salt (for seasoning) to taste

MSG (for seasoning) to taste

Ginger juice (for seasoning) to taste

Cornstarch slurry (for thickening) to taste

White pepper (for seasoning) 3 g

Cooking oil (for stir-frying) 50 g

Chicken broth (for stir-frying) to taste

Instructions

Knife work

Remove the stems from the fresh mushrooms, make 1/2-deep cuts with a knife, and press with your hand to form a fan shape. Cut the shiitake mushrooms into plum-blossom shapes. Cut the cucumber and carrot into 2 cm segments and trim the edges into butterfly shapes. Peel the tomato and cut into diamond shapes. Peel the ginger and cut into jagged slices. Break the broccoli into small florets. Cut the baby corn into segments. Shape the water chestnuts, celtuce, and beetroot into balls.

Blanching

Blanch all the main ingredients briefly in boiling water.

Stir-frying

Heat a wok with a little oil. When hot, add all the main ingredients, pour in the chicken broth along with the seasonings, and stir-fry. Thicken with the cornstarch slurry, drizzle with a finishing stream of oil, and serve.