Vegetable stir-fry

Vegetable stir-fry is a very important dish on a traditional Chinese dining table. Especially in Hong Kong, it is a daily dish for every family.

However, it is not easy at all to master the skills of this dish. Some families add chicken powder (which the powder may consist of artificial flavourings) , some families marinate the veggies (which I have no idea how), some families add soy sauce or oyster sauce...

My tip is-- only add the veggies when your skillet  and oil is extremely hot.

So here is a recipe for you in case you would like to have a simple yet flavourful veggie stir-fry.

Preparation time: 10 mins

1 serving Choi Sum

1 Shallot

1 Chili pepper (optional)

2 tbsp Chinese white wine (if it is not accessible to you, use any white wine of your choice)

Light flavoured vegetable oil

Salt for seasoning

1. Wash and rinse your choi sum. Remove the flowers and rotten leaves if theres any.

2. Thinly sliced the shallots and chili. Set aside.

3. Preheat your wok/skillet in medium heat heat, add in 3 tbsps of oil. Wait until the oil is sizzling hot.

4. Saute the shallot and chili for about 45 seconds until they are flavourful.

5. Add in the veggies then quickly drizzle the wine around the edge of the skillet and quickly put on the lid for 15 seconds until the veggies are mostly downsized.

6. Season with salt and saute the veggies until its thoroughly cooked through.

7. Enjoy:)