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Categories:Viewed: 29 - Published at: 2 years ago
Ingredients
- 1/3 bulb of garlic, finely chopped
- 1 tablespoon tooth-pick sliced fresh gingerroot
- 2 tablespoons vegetable oil
- 4 -6 cups chopped vegetables
- 1/4 teaspoon salt
- 1 pinch sugar
Method
- Peal garlic cloves. About 1/3 to 1/2 bulb worth.
- Chop garlic finely.
- Slice ginger root into strips like a tooth pick. About half the size of the amount of garlic depending on the strength of the ginger.
- Heat up oil in a wok.
- Add garlic and ginger.
- Stir fry garlic and ginger until it starts to brown. (about 10-20 seconds).
- Add pre-cut vegetables as necessary (adding in those that take longer to cook first, so that they are all done simultaneously).
- Stir fry as you like it.
- When about 80% done, sprinkle a little salt over the mixture.
- Then add a pinch of sugar.
- Complete stir frying.
- Serve over brown rice.
- If you want a simple sauce. Add a little corn starch to soy sauce and add toward the end of the stir fry. You can also add oyster sauce, but it usually contains MSG.
