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