A colourful dish of crispy vegetables stir fried in a hot wok with 5-spice and other Asian flavours.


  • 1.50 teaspoons Cornflour

  • 2 tablespoons light soy sauce

  • 2 tablespoons Chinese cooking wine or dry sherry

  • 1 teaspoon caster sugar

  • 2 teaspoons Chinese five spice

  • 1 tablespoon vegetable oil

  • 2 Red capsicums thinly sliced

  • 1 yellow capsicum thinly sliced

  • 2 bunches broccolini trimmed, halved on the diagonal

  • 200 g fresh shiitake mushrooms thinly sliced

  • 1.25 cups white, medium-grain Rice steamed, to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    Divide the stir-fry among serving plates and serve with steamed rice.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 277kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 10g
  • Carbohydrate 53g
  • Sugar 7g
  • Sodium 273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Created using the Calphalon One Flat bottom Wok

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