Make 1 serving
2tbsp vegetable oil
40g/11¼2oz baby corn, quartered
40g/11¼2oz Chinese cabbage, coarsely chopped
50g/13¼4oz small broccoli florets
40g/11¼2oz mangetout
80ml/3fl oz vegetable stock
2tsp Blue Elephant Special Sauce
2tbsp oyster sauce
1¼2tsp sugar
40g/11¼2oz/1¼3 cup beansprouts |
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Heat the oil in a wok until very hot.
Add all the vegetables, except for the beansprouts, and stir-fry
for 30 seconds.
Add the vegetable stock, sauces and sugar, then mix well.
Toss in the beansprouts and transfer to a serving dish as shown
in the photograph opposite.
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