5 Kind Vegetable Stir Fry Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 bunch choy sum, ends trimmed, washed, cut into 3cm lengths
  • 4 bunch bok choy, ends trimmed, washed, quartered lengthways
  • 1 can of babycorn, sliced lengthways
  • 500gms of bean sprouts, rinsed
  • 3 large carrots, cut ½ cm round slices
  • 1 white onion, sliced thinly
  • 2 garlic cloves, thinly sliced
  • 1 knob of ginger, sliced in 2cm pieces
  • 1 tbsp oyster sauce
  • 1 ½ tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tbsp of sesame oil
  • 1 cup of peanut oil
  • ½ cup of crispy Shallots (Available in any asian grocers)
  1. Mix the soy sauce, oyster sauce and sugar in a small bowl and mix well.
  2. Heat the wok over high heat for 1 minute, then add the oil. Add the onion and garlic, ginger and fry until soft and fragrant, approx 2 minutes.
  3. Add the carrots as this will take the longest to cook. Stir-fry for 3-4 minutes or until it is soft. Make sure it is not completely soft (about cooked ⅔ of the way) as it will continue to cook with the other vegetables.
  4. Add the corn and base of the green veg (the light green bits) as this will take longer to cook than the leaves. Cook for 1-2 minutes or until softened.
  5. Then add the choy sum leaves, bok choy leaves and bean sprouts and cook, tossing, for 1-2 minutes or until the greens wilt.
  6. Add in the oyster sauce, soy sauce and sugar to taste. Always taste your stir fry before it is done and adjust the sauce according to your preference.
  7. Add the sesame oil at the very end and stir for another 30 seconds. Serve.
Recipe by Cookin.com.au at http://cookin.com.au/5-kind-vegetable-stir-fry-recipe/