Spring Vegetable Stir-fry
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp (25 mL) vegetable oil
1 clove garlic, finely chopped
1 tsp (5 mL) chopped fresh gingerroot
1 lb (500 g) small young carrots, trimmed and cleaned (with or without their little tops)
½ cup (125 mL) vegetable stock or water
1 lb (500 g) asparagus, trimmed (see intro, above)
1 cup (250 mL) fresh or frozen peas
1 tbsp (15 mL) oyster sauce
3 green onions, thinly sliced on the diagonal
Salt and pepper, to taste
1 tsp (5 mL) chopped fresh cilantro
- Heat oil on medium heat in a large, deep skillet. Add garlic and ginger, and cook gently for 1 minute. Add carrots and stock, then cook (on medium heat) until almost tender, about 5 to 8 minutes. Increase heat, and cook until most of the liquid has evaporated.
- Add asparagus, and cook for 2 to 3 minutes, until it’s bright green. Add peas, then cook for 1 to 2 minutes longer.
- Add oyster sauce. Stir to combine and heat thoroughly. Add green onions, then cook for1 minute. Add salt and pepper, to taste. Sprinkle with cilantro.
Note: If adding shrimp, chicken or tofu, add to the garlic and ginger in step 1, and cook almost completely. Remove from pan, add a bit more oil to the pan and continue with the recipe. Add the protein ingredient back when adding green onions (step 3), cooking until hot.
Cooking Tips: If the carrots are thick, halve them lengthwise, and if they are long, halve them crosswise on the diagonal. For the asparagus, trim off about 1 inch (2.5 cm) from the base and peel the stalks up another inch or two. Cut in half crosswise on the diagonal.
Imported on 2011-01-20 20:26:46 — Original ID:3649