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Combine corn flour and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and five-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.
Add the vegetables and stir-fry in Calphalon One Flat Bottom Wok for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.
Divide the stir-fry among serving plates and serve with steamed rice.
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