Vegetable Stir Fry

 This recipe can be adjusted and tweaked all sorts of ways, but here is what I did:

Vegetable Stir Fry

In the hot wok, you put 2 Tbs. canola oil, add about 5 cloves garlic, stir and then add about 1/2 onion diced into chunks. You stir this around.

Then, you add firm vegetables:

Carrots, cut into thin matchsticks--I did 4

Celery--4 stalks, sliced diagonally

After about 1 minute, you add semi-firm vegetables:

Mushrooms, 6-8 oz.

Now, you add the sauce:

2 T. Soy sauce

2 T. oyster sauce

1 T. Chinese cooking wine (you find this at the Asian store)

2 cloves crushed garlic

After about 1 more minute, you add soft vegetables:

Cabbage, cut--I did 2/3 of a small head

After about 1 more minute, you add the garnish:

Green part of the green onion, sliced diagonally, 1 bunch

Next time, I would also add bean sprouts

So, the sauce was really water-y after the vegetables steam down. I like this b/c you can lift the vegetables out with getting all the salt and sugar of the sauce. You still get the flavor. If you want a thick sauce that sticks to your vegetables, then add 1 T. cornstarch to the sauce before you add it. 

Here is where I get most of my Chinese food info:

Vegetable Stir Fry | RecipeTin Eats