| Serves: 4
Cooking time (approx.): minutes
Style: Chinese Vegetarian
2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
1 teaspoon(s) finely chopped ginger
2 spring onion(s) whites chopped and greens shredded
1 cups(s) shredded carrot
4 cups bean sprouts
1 teaspoon(s) white vinegar
1 teaspoon(s) crushed black pepper
salt to taste
- Heat the oil in a wok. Add the garlic and ginger. Fry briefly till soft. Add the chopped spring onions, carrots, bean sprouts and keep stir-frying on medium-high heat for about 3 minutes or till the vegetables are crunchy-cooked and well-glossed. Stir in the vinegar, salt and pepper.
TIPS: - The secret of a good stir-fry dish lies in the fact that the vegetables should be crunchy-cooked and not overcooked.
- It is best to prepare a stir-fry dish just before a meal so as to serve it immediately.
Serve hot immediately with: Broccoli and Noodle Stir-Fry. |
