What can we do with those sad looking vegetables in the fridge at the end of the week? Make stir-fry! It’s a day before our grocery day and we still have a quarter cabbage, slightly wilted spring onions and some cauliflower florets. I thought about the vegetable stir-fry we had when we went out so I decided to make my version of it.
My stir-fry was well received!😜 It was served with my two-ingredient fried chicken. The vegetables are tender and has hint of sweetness which came from the soy & oyster sauce and a slight heat from the chili flakes. Will definitely be added to our meals. Have a go and tell me if you like it too.
300 grams cauliflower, cut into florets
300 grams cabbage, sliced
20 grams dried black fungus
2 stalks spring onion, cut into 3 inch sticks
2 tablespoon rice bran oil or coconut oil
1 medium onion, sliced thinly
2 cloves garlic, crushed
1 inch thick ginger, peeled and sliced thinly
1 chicken broth cube dissolved in 1/4 cup hot water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon chili flakes
salt & pepper to taste
Soak dried black fungus in hot water for 30 minutes. Rinse in cold water to remove sediments. Drain and cut/tear into pieces. Set aside.
Heat oil in a pan or wok over medium heat. Saute onion, ginger and garlic. Add cauliflower and black fungus and stir fry for around 2 minutes.
Pour in chicken broth, soy sauce and oyster sauce. Add the sliced cabbages and spring onions. Stir fry again until sauce is boiling. Add in sesame oil and chili flakes. Lower the heat and simmer uncovered until vegetables are tender. Season with salt and pepper according to taste.
Serve hot on its own or with fried chicken.