Asian Veg Stir Fry

Ingredients

• 1 tablespoon Oyster Sauce (or Vegan Mushroom Oyster Sauce)
• 1/4 teaspoon White Pepper
• 1/4 tsp Sesame Oil
• 1 teaspoon Cornflour
• 1 cup Water
• 1 teaspoon Salt
• 3/4 teaspoon Sugar
• 1.5 tablespoon Oil
• 1 tablespoon chopped Garlic
• 1 tablespoon chopped Ginger
• 1 tablespoon chopped Celery
• 1/2 cup sliced Onion
• 1 cup Broccoli florets
• 1 cup thickly sliced Carrot
• 1 cup cubed Bell Pepper
• 1 cup cubed Zucchini
• 1 cup Mushrooms (halved)
• 2 Bok Choy (divided into stems and leaves)
• 2 tablespoons chopped Spring Onions (for garnishing)

Instructions

1. 1

   Make the Sauce: Whisk together all the ingredients mentioned under sauce and set this aside.

2. 2

   Blanch broccoli and carrot in boiling hot water for two minutes to par cook them. This way they still remain crunchy, but don't taste raw in the stir fry. Drain and set aside.

3. 3

   Cook Aromatics: In a wok, heat oil and add chopped ginger, garlic and celery. Stir fry for a minute and then add sliced onions. Cook on high heat for another minute and add bell peppers and zucchini. Stir fry for a minute and add mushrooms and bok choy stem. Cook for another minute

4. 4

   Add sauce: Add par cooked broccoli and carrots and the sauce. Stir fry for 2 minutes till the sauce thickens and becomes slightly translucent. Sprinkle spring onions on top and serve hot.