My cousin has this dilemma when it comes to serving vegetables to her kids, which is why I was so happy that my niece liked this Chinese style vegetable stir fry. One great thing about this is that it has no meat in it. As per request, here’s the recipe that my niece absolutely loves.
3 cloves garlic, minced
1 medium sized onion, sliced
1 stalk celery, sliced
2 medium sized bell pepper, sliced
2 medium sized carrots, sliced
1 medium sized broccoli head, cut into pieces
1 medium sized cauliflower head, cut into pieces
2 cups oyster mushrooms, sliced
1 cup baby corn, cut into pieces
half cabbage head, sliced
2 cups water
2 tablespoons cornstarch or flour
4 tablespoons oyster sauce
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons canola or vegetable oil
First prepare the vegetables, onions, and garlic. Set aside.
In a mixing bowl, stir together water, cornstarch, oyster sauce, and brown sugar until well mixed. Set aside.
Heat up casserole pan over medium heat.
Add canola or vegetable oil.
Sauté garlic until slightly brown. Add onions and celery and sauté for 1 minute.
Add the carrots, broccoli, cauliflower, young corn, and oyster mushrooms. Stir fry for 1 minute.
Add the liquid mixture. Decrease the fire to low heat. Allow the veggies and sauce to reach a simmering point while gently stirring once-in-a-while. Allow to simmer for 5 minutes.
Add the cabbage, bell pepper, and salt. Allow to simmer for another 5 minutes.
Turn off the heat and it’s ready to serve.