Vegetable Stir Fry

Ingredients

• 2 bunches of 4 - Bak Choy
• 1 can Valcom Water Chestnuts 227g
• 1 can Valcom Bamboo Shoots 225g
• 1 can Baby Sweet Corn
• 1 can Chinese Straw Mushrooms
• 1 X tblspn Grated Ginger
• 2 X tblspn Minced Garlic
• 2 X handfuls Bean Shoots
• 1 cup Chicken Stock
• 1 tblspn Cornflour
• 1 tspn chicken stock powder
• Black and white Pepper
• 3 tblspn Fried onions
• 2 tblspn chopped spring onions or chives
• 4 tblspn Vegetable oil
• 1 tblspn Peanut/Sesame Oil
• 1 tblspn Olive Oil

Method

1. Chop the Back Choy into half and then each half into thirds. Cut whole baby corn into halves along their length. Slice water chestnuts into halves. Cut Straw Mushrooms into halves. Grate the ginger and mince/chop the required garlic. Add the chicken stock powder to the chicken stock. Add a little water to the cornflour to make a paste.
2. In a large wok heat the oils to hot. Add Straw Mushrooms, Bamboo Shoots, Water Chestnuts garlic and ginger and fry for a minute. Add Bak Choy and toss for few more minutes in the hot oil. Add flavoured stock coating all vegetables and steaming through. Add cornflour to thicken stock to a shiny gravy consistency.
3. Season with black and white peppers. Remove from heat and mix bunches of bean shoots throughout.
4. Serve in large bowl and dress with dried onions and chopped spring onions or chives.

Product used in recipe

• Valcom - Bamboo Shoot Slices
• Valcom - Water Chestnut Whole