Wok-fried vegetables

Serve these stir-fried vegetables as an accompaniment to a meat dish, or turn them into a complete vegetarian meal by following the instructions in the notes.

Recipe «Wok-fried vegetables» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp vegetable oil, 2cm-piece fresh ginger, peeled, finely grated, 1 garlic clove, crushed, 2 carrots, peeled, cut into batons, 100g sugar snap peas, ends trimmed , 2 green shallots, ends trimmed, thinly sliced lengthways, 1 bunch choy sum, ends trimmed, finely shredded, 1/2 baby wombok , finely shredded , 1 tbsp light soy sauce, 125ml Massel vegetable liquid stock.

Ingredients:

• 2 tsp vegetable oil 
• 2cm-piece fresh ginger, peeled, finely grated 
• 1 garlic clove, crushed 
• 2 carrots, peeled, cut into batons 
• 100g sugar snap peas, ends trimmed 
• 2 green shallots, ends trimmed, thinly sliced lengthways 
• 1 bunch choy sum, ends trimmed, finely shredded 
• 1/2 baby wombok , finely shredded 
• 1 tbsp light soy sauce 
• 125ml Massel vegetable liquid stock 

Instructions

1. Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.
2. Divide vegetable mixture among serving plates. Serve immediately.