Stir frying is a general term used to describe a Chinese cooking technique (chǎo) which involves heating a small amount of oil in a wok before adding spices then frying meat and/or vegetables while tossing the ingredients swiftly together. The term was first penned by Buwei Yang Chao in her book How to Cook and Eat Chinese and has since become a conventional description of many other Asian dishes using a similar style of cooking.

I love the tastes and spices in Chinese cooking and I particularly enjoy the light and fresh flavour of this recipe. Its good to have as a side dish but is also delicious on its own.

Ingredients

3 tablespoons sesame oil
1 tablespoon minced ginger
Sliced cuttlefish balls (optional)
about 1 cup chopped Chinese broccoli
about 1 cup chopped zucchini
about 1 cup chopped carrot
about 1 tsp fish sauce
about 2 teaspoon Shaoxing wine
1/2 tablespoon sugar
1 tablespoon corn starch
6 tablespoons water

Instructions

1. In a small bowl, combine the Shaoxing wine, sugar, water, cornstarch and fish sauce
2. Heat the wok and add the oil. Add the ginger and stir fry until aromatic.
3. Add the cuttlefish and swiftly stir fry until cooked. Add the remaining vegetables and stir quickly.
4. Add the sauce into the wok and stir until the sauce thickens.
5. Transfer the vegetables into a dish and serve immediately.