Happy Wednesday!
Here is a vegetable dish that will go perfectly with the beef Sichuan from Monday night!
Being the middle of the week this is a handy meal as it doesn't take long to prepare.
Dish:2 out of 3.
INGREDIENTS
2 cups frozen vegetables of your choice
2 spring onions, finely sliced
2 tablespoons oyster sauce
1 zucchini, sliced
1 red onion, finely sliced
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon soy sauce
1/4 cup shao hsing wine
peanut oil
METHOD
1. Heat peanut oil in wok. Add ginger and garlic and cook for 1 minute.
2. Add frozen vegetables, zucchini and red onion. Stir fry for 5 minutes, stirring occasionally.
3. Pour in wine, soy sauce, oyster sauce, a dash of peanut oil and the spring onions and stir-fry for a further 2-3 minutes.
4. Serve alongside beef Sichuan, rice or just by its self.
Enjoy!
Being the middle of the week this is a handy meal as it doesn't take long to prepare.
Dish:2 out of 3.
INGREDIENTS
2 cups frozen vegetables of your choice
2 spring onions, finely sliced
2 tablespoons oyster sauce
1 zucchini, sliced
1 red onion, finely sliced
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon soy sauce
1/4 cup shao hsing wine
peanut oil
METHOD
1. Heat peanut oil in wok. Add ginger and garlic and cook for 1 minute.
2. Add frozen vegetables, zucchini and red onion. Stir fry for 5 minutes, stirring occasionally.
3. Pour in wine, soy sauce, oyster sauce, a dash of peanut oil and the spring onions and stir-fry for a further 2-3 minutes.
4. Serve alongside beef Sichuan, rice or just by its self.
Enjoy!
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