Stir Fried Vegetables with Fresh Ginger

At a street food centre down on the beach at the east coast of Singapore, I asked the stall owner for a vegetarian clay plot. He said that his clay pot used animal fats but he could cook us something without meat. What showed up was a delight to the taste buds. It was really a basic stir fry but the generous dash of fresh ginger really brought it to life.

Ingredients

Sesame Oil, Ground Nut Oil or Coconut Oil

1 Carrot

1 Red Pepper

1 Green Pepper

1 Onion

1 Spring Onion

4 or 5 Asparagus stems

Cup of Prawns (For the vegetarian version, use cashew nuts instead of prawns)

Fresh Ginger (piece about the size of a golf ball) grated or very finely chopped.

1 large red chilli, deseeded and finely chopped.

Soy Sauce (around 4 tbsp)

Rice Wine (around 4 tbsp)

Oyster sauce (around 4tsp) (use vegetarian or mushroom sauce for vegetarian version)

Corn Flour (around 1 tsp) dissolved in a few tsps of warm water

Pinch of Brown Sugar

(Note: You can try other vegetables such as French beans, mushrooms, broccoli, bok choy, Chinese leaves, snow peas, baby corn and green chilli. Don't try aubergines or courgettes!)

Method

We are using the assembly stir fry method here so as to keep the wok hot. You could throw everything in the wok at once but the assembly method will ensure your vegetables are cooked yet crispy.

1.     Chop all the vegetables into bite size pieces

2.     Steam the harder vegetables (carrots and asparagus) for 3 or 4 minutes to soften. Set aside and season with a dash of soy sauce.

3.     Stir fry the prawns and spring onion until just cooked. Remove from the wok, set aside and season with a dash of oyster sauce.

4.     Next, stir fry, the chilli, ginger and softer vegetables (peppers and onion) for 2 - 3 minutes.

5.     Add the harder vegetables and prawns and continue to stir fry for another 2 - 3 minutes

6.     Add the rice wine, oyster sauce, soy sauce, sugar and corn flour and continue to cook for another 2 – 3 minutes. Add a cup or two of water and cook for one more minute.

7.     Serve hot with rice.

Notes

1.     When stir frying, keep the wok very hot

2.     Use just a drop of oil to keep the wok moist