Serves 5-6
Preparation time: 15 min
Cooking time: 10 min
Level: Intermediate
Ingredients:
4 cloves garlic, chopped finely
1/2 onion, sliced
1 leaf of big leaf thyme, chopped finely
6 leaves chadon beni, chopped finely
6 cauliflower florets, halved
1 carrot, cut into sticks
2 pimento peppers, sliced thinly
2 cups shredded cabbage
1 - 400g can of baby corn, drained
1 - 115g can whole mushrooms, halved
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp grated ginger
1 tbsp coconut oil
3 tsp sesame oil
Salt to taste
Directions:
Prepare the ingredients.
Note: Speed and efficiency are needed when doing chinese cooking. What you can do is to arrange the ingredients, in separate bowls, in the order they are going into the wok. This will ensure that you also don't miss a step.
Add the coconut oil to the wok over high heat. Add the ginger, onion, chadon beni, pimento peppers and thyme. Stir fry for 1 minute. Add the mushrooms and baby corn; stir fry for about 30 seconds. Then add cauliflower, cabbage, carrots and sauces (soy and oyster); stir fry for 1 minute.
Stir in sesame oil and toss well. Add salt to taste.
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Source: simplytrinicooking.com
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