Ken Hom's vegetable stir fry | Ken Hom recipes
Recipe Information
Vegetable Stir Fry
Cultural Context
Originating from China, stir-frying is a quick cooking method that preserves the vibrant colors and nutrients of vegetables. Traditionally, it allows for seasonal ingredients to shine and is often enjoyed as a communal dish. Today, vegetable stir fry has gained global popularity, with variations reflecting local tastes and available produce.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
mixed vegetables
๐ฅHealthier: fresh vegetables
๐ฐCheaper: frozen vegetables
Fresh vegetables enhance flavor and nutrition.
soy sauce
๐ฅHealthier: low-sodium soy sauce
๐ฐCheaper: tamari
Low-sodium options reduce sodium intake.
sesame oil
๐ฅHealthier: olive oil
๐ฐCheaper: canola oil
Olive oil offers healthier fats.
tofu
๐ฅHealthier: tempeh
๐ฐCheaper: seitan
Tempeh provides a protein-rich alternative.
Slice the onion using a cleaver.
Crush the garlic and coarsely chop it.
Slice the carrots into small pieces.
Add bamboo shoots to the preparation.
Slice spring onions in half.
Heat the wok until quite hot.
Add a small amount of oil to the hot wok.
Add the aromatics: onion and garlic, and cook until slightly brown.
Add the carrots to the wok first, as they have plenty of liquid.
Listen for the sizzling sound to ensure the wok is hot enough.
Once the aromatics are brown, add rice wine or dry sherry for flavor.
Cover the wok to let the vegetables steam until liquid comes out of the carrots.
If it looks dry, add a bit of vegetarian stock to help steam the vegetables.
Add bamboo shoots at the end for texture, as they are already cooked.
Add vegetarian mushroom stir fry sauce and yellow bean sauce to the cooked vegetables.
Mix everything thoroughly and taste for seasoning.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธDietary
Allergens
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