Stir-Fried Kei Chi Mix Vegetables
By: Babe_kl
Published: Sunday, February 7, 2010 - 8:25pm

Ingredients




(A)

1 carrot, sliced according to your liking
1 bunch of asparagus, remove the fibrous layer with a peeler then sliced into lengths
1 pack of baby corn, remove husk and sliced into lengths
half a yellow capsicum/bell pepper, sliced

(B)

2 tablespoons kei chi (boxthorn/lycium/Chinese wolfberry)
1/2 rice bowl water or you can use chicken stock
(C)

1 teaspoon salt
1 teaspoon sugar
A saucepan of water

(D)

1 tablespoon oyster sauce or to taste
1/2 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons water
(E)

1 teaspoon corn flour mix with 2 tbsp water

Preparation

1 Clean and soak kei chi in water for 30 mins. 2 Boil (C) and blanch (B). Remove and set aside. 3 Heat wok and put in combined (D). Pour in kei chi together with the water. 4 Add in blanched vegetables and stir. 5 Thicken with (E). At this stage, you can drizzle in shallots or garlic oil over but I didn't. Serve immediately.

About


Another easy peasy AND super healthy vege dish cos no oil is used, unless you decided to make it more fragrant by drizzling shallot or garlic oil over before serving.