Ivy Hope - Wok Stories: The Finest Cuisines from China

Ever wanted to eat healthily but at the same time couldn't because it wasn't tasty? Well, we have come with a recipe that will keep away your misery. Broccoli, mushrooms, bell peppers, you name it and you will have in this vegetable stir fry. This wok made recipe will not only make this dish ready in a few minutes, but also give you a crunchy and delicious experience of the vegetables.

Ingredients:

• 2 tbsp vegetable oil
• 1 small broccoli, cut in small florets
• 2 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 1 small bell pepper, sliced
• onion, sliced
• 2 carrots, sliced
• 4 oz mushrooms, sliced
• 8 oz bamboo shoots, drained
• 1 cup peas
• Salt, if required

For the sauce:

• 1 tbsp soy sauce
• 2 tbsp fermented black beans
• 4 oz chicken broth
• 2 tsp cornstarch
• 1 tsp sesame oil

Preparation time: 15 min

Cooking time: 5 min

Serving Size:

Instructions:

1. In a bowl, take the fermented black beans and add soy sauce, chicken broth (you can use water as well), cornstarch and sesame oil. Mix well until all the ingredients are combined. Set aside.

2. In a wok, pour some water and bring it to a boil. Add the broccoli and cover it. Cover for 1 minute and transfer the broccoli to a plate. Remove the remaining water and wipe the wok with a clean cloth Make sure you don't burn yourself in the process as the wok would be very hot.

3. Add oil in the wok and let it heat. Keep it on a high flame. Add ginger and garlic and stir for some time.

4. Add the vegetables and stir until they are slightly cooked.

5. Add the bamboo shoots, peas and bell pepper. Cook for another minute and then add the boiled broccoli.

6. Stir the sauce that was made in the bowl and pour it in a wok.

7. Mix until all the ingredients are well combined. You can add salt if required. Serve immediately.