Stir-Fried Mixed Vegetables

Name: Stir-Fried Mixed Vegetables
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 40 g Fresh mushrooms (remove stems, cut 1/2 deep, press into fan shape); 40 g Shiitake mushrooms (cut into plum blossom shape); 40 g Cucumber (cut into 2 cm segments, trim edges into butterfly shape); 40 g Carrot (cut into 2 cm segments, trim edges into butterfly shape); 40 g Tomato (peel and cut into diamond slices); 40 g Ginger (peel and cut into zigzag slices); 40 g Broccoli (break into small florets); 40 g Baby corn (cut into segments); 40 g Water chestnuts (carve into balls); 40 g Celtuce (carve into balls); 40 g Beetroot (carve into balls); Salt, to taste; MSG, to taste; Ginger juice, to taste; Cornstarch slurry (for thickening), to taste; 3 g Black pepper; 50 g Oil; Chicken broth, to taste

A Hunan-style vegetarian dish made by stir-frying an assortment of vegetables together. Colorful in appearance, with a fragrant, lightly spicy flavor.

50 min

Easy

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Ingredients

Fresh mushrooms (remove stems, cut 1/2 deep, press into fan shape) 40 g

Shiitake mushrooms (cut into plum blossom shape) 40 g

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

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

Tomato (peel and cut into diamond slices) 40 g

Ginger (peel and cut into zigzag slices) 40 g

Broccoli (break into small florets) 40 g

Baby corn (cut into segments) 40 g

Water chestnuts (carve into balls) 40 g

Celtuce (carve into balls) 40 g

Beetroot (carve into balls) 40 g

Salt to taste

MSG to taste

Ginger juice to taste

Cornstarch slurry (for thickening) to taste

Black pepper 3 g

Oil 50 g

Chicken broth to taste

Instructions

Preparation and cutting

Fresh mushrooms: remove stems, make a cut 1/2 deep, and press open into a fan shape. Shiitake mushrooms: cut into a plum blossom shape. Cucumber and carrot: both cut into 2 cm segments with the edges trimmed into a butterfly shape. Tomato: peel and cut into diamond slices. Ginger: peel and cut into zigzag (sawtooth) slices. Broccoli: break into small florets. Baby corn: cut into segments. Water chestnuts, celtuce, and beetroot: all carved into balls.

Blanching

Blanch all the prepared main ingredients once in boiling water.

Stir-frying

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