Recipe by Ching He Huang
2 tablespoons nut oil
2 cloves garlic
1 Tablespoon fresh ginger
50g of chopped carrot strips
50g Chinese mushrooms
100g Chinese white cabbage (Chinese leaf)
80g bean sprouts
4 spring onions
80g vegetarian mock fish cakes or tofu
2 tsbp light soy sauce
2 tbsp oyster sauce
2 tbsp rice vinegar
2 tbsp sesame oil
200ml vegetable stock
2 tbsp corn flour
Stir-fry all ingredients in a very hot wok for 4 minutes. Serve alone or with boiled rice.
Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Ching’s Traditional Chinese Crispy Vegetable Stir-Fry.
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