Chinese cooking recipe : Vegetable and noodle stir-fry
Prep time : 25 minutes – Cooking time : 10 minute – Serves 4
350 g fresh noodles
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 red onion, halved and thinly sliced
3 cloves garlic, crushed
3 cm x 3 cm piece fresh ginger, julienned
5 spring onions, cut into 5 cm lengths
1 small fresh chilli, seeded and finely chopped
3 star anise
1 small red capsicum, finely sliced
100 g cap mushrooms, quartered
500 g baby bok choy, trimmed, leaves separated, cut into 5cm lengths
115 g baby corn, halved diagonally
2 teaspoons cornflour
100 ml chinese barbecue sauce ( char sui)
2 tablespoons chinese rice wine
1/2 cup ( 15 g ) fresh coriander leaves
1. Place the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5 minutes. use a fork to gently separate the noodles and drain well. Toss with the sesame oil.
2. Heat a wok over high heat . Add the vegetable oil ans swirl to coat. Add the red onion, garlic and chilli, and stir-fry for 1 minute. Add the star anise, capsicum, snow peas, mushrooms, bok choy and baby corn and stir-fry for 2-3 minutes.
3. Mix the cornflour with 1 teaspoon cold water. Add to the wok with barbecue sauce and chinese wine. Bring to the boil and cook for 1 minute, or until the ingredients are coated and the sauce thickens slightly. Toss in the coriander leaves and serve immediately.
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