Garlic Stir-fry Vegetables
Ingredients: Carrot, Broccoli, Cauliflower, Snow peas, Red bell pepper · 10 min cook time · 150kcal · ~₩9,900
Ingredients
100g Carrot, 150g Broccoli, 150g Cauliflower, 100g Snow peas, 100g Red bell pepper, 150g Baby bok choy, 100g Cabbage, 10cloves Garlic, 1tbsp Ginger, 2liter Water, 1.5tbsp Salt, 1.5tbsp Olive oil, 2tbsp Cooking oil, 1to taste Black pepper, 1tbsp Cornstarch, 0.33cup Water (for cornstarch)
Instructions
1. Prepare the vegetables: remove fibers from snow peas, separate baby bok choy leaves and stems, and rip cabbage into bite-sized pieces. Divide vegetables into batches based on cooking time.
2. Mince 10 cloves of garlic and 1 tablespoon of ginger.
3. Bring 2 liters of water to a boil. Add 1.5 tablespoons of salt and a big drizzle of olive oil.
4. Add broccoli, cauliflower, and carrots to the boiling water. Cover and cook for 1 minute.
5. Add snow peas and baby bok choy stems to the pot. Stir and cook for 20 seconds. Remove all blanched vegetables and set aside.
6. Heat 2-3 tablespoons of cooking oil in a wok. Add minced ginger, minced garlic, and red bell pepper. Stir-fry over medium heat for 20 seconds.
7. Add cabbage to the wok and stir-fry over medium heat for another 20 seconds.
8. Add the blanched vegetables back to the wok. Stir to mix.
9. Taste the vegetables and add salt to adjust the flavor. Stir to mix.
10. Add the leafy part of the baby bok choy and stir-fry for 10 seconds.
11. Turn off the heat. Add black pepper to taste and pour in cornstarch water (1 tbsp cornstarch + 1/3 cup water). Stir to mix.
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