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Fuzian Stir Fry Yum
Fuzian Stir Fry
Course side dish
Cuisine chinese
Prep Time
20 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • ½ cup Broccoli – cut into florets
  • 1 Carrot – small, julienned
  • 6 ~ 8 Mushrooms – diced
  • 1 Onion – small, chopped
  • 1 Tomato – medium, chopped
  • 3 chilies Green – slit
  • 1 Ginger ” – grated
  • 2 cloves Garlic – grated
  • 1 ~ 2 cups Vegetable Stock
  • 2 tsp Cornstarch
  • 2 tsp Sesame oil Toasted
  • 2 tbsps Soy sauce (low-sodium preferred)
  • 2 tsp Sugar
  • to taste Salt
  • to taste Pepper
Course side dish
Cuisine chinese
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Broccoli – cut into florets
  • 1 Carrot – small, julienned
  • 6 ~ 8 Mushrooms – diced
  • 1 Onion – small, chopped
  • 1 Tomato – medium, chopped
  • 3 chilies Green – slit
  • 1 Ginger ” – grated
  • 2 cloves Garlic – grated
  • 1 ~ 2 cups Vegetable Stock
  • 2 tsp Cornstarch
  • 2 tsp Sesame oil Toasted
  • 2 tbsps Soy sauce (low-sodium preferred)
  • 2 tsp Sugar
  • to taste Salt
  • to taste Pepper
Fuzian Stir Fry
Instructions
  1. Heat 2tbsp peanut or vegetable oil in a large sauté pan. Add grated ginger and garlic and cook until fragrant, about 30 seconds.
  2. Next add onions, slit green chilies, carrot, broccoli and mushrooms. Cook on medium-high flame until the veggies start to turn lightly browned around the edges, about 3~4 minutes.
  3. Add the broth and bring to a boil, lower the heat and cook until the veggies are fork tender.
  4. In the meantime, whisk cornstarch with ½cup of water into a smooth slurry.
  5. Once the veggies are done, add soy sauce, sugar, salt and pepper. Mix well and bring to a boil again.
  6. Stir in the cornstarch slurry and cook until the gravy thickens.
  7. Just before turning off, add toasted sesame oil and mix well. Serve hot over steamed rice. Enjoy!!
Recipe Notes

Lets check what my fellow marathoners have cooked today for BM# 34.

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