Stir-Fried Vegetables

(my own recipe)

Serves 2

Ingredients:

• 200 gr sugar snap peas
• 1 carrot
• 1 red pepper
• 150 gr mini corns
• 150 gr oyster mushrooms
• 100 ml vegetable stock
• 1 onion
• 2 sticks lemon grass
• 3 tbsp oil
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tbsp dark soya sauce
• 1 tbsp oyster sauce
• 1/2 tsp dry lemon grass 

Step one

Cut the carrot, pepper and mushrooms into strips and chop the onion into small pieces.

Step Two

Heat the wok and warm the sunflower oil. Add the ginger powder, garlic powder, lemongrass sticks, chopped onions and stir-fry for 1-2 min. Then, add the sugar snap peas, mini corns, carrot, pepper, mushrooms and stir-fry for 3 more min.

Step Three

Whisk the soya sauce, oyster sauce, salt and pepper in a bowl and add the mixture in the wok. Also, add the vegetable stock and let the vegetables simmer for 5 min. Finally, add the dry lemongrass and stir-fry for another 3-4 min. Serve hot with basmati rice or rice noddles.