Ariso Recipes
Chinese Style Crunchy Vegetable and Water Chestnut Stir-Fry
Last update date: February 24, 2012
Be captivated by the essence of Chinese Style Crunchy Vegetable and Water Chestnut Stir-Fry. This dish is an aromatic journey that tantalizes the senses, featuring Water Chestnut, Button Mushroom. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.55 minutes.
Chinese
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Ingredients
2
How To Cook?
1
Start by preparing the vegetables. peel and slice the water chestnuts into thin rounds. clean and slice the button mushrooms. dice the red and yellow capsicums into small cubes. cut the broccoli into bite-sized florets. separate the bok choy leaves and wash them thoroughly. chop the spring onions into small pieces.
2
Heat sunflower oil in a wok or a large pan over high heat.
3
Add the sliced water chestnuts and stir-fry them for a couple of minutes until they become slightly golden and crunchy. remove them from the pan and set them aside.
4
In the same pan, add a little more oil if needed, and toss in the sliced mushrooms. stir-fry them until they release their moisture and become tender.
5
Add the diced red and yellow capsicums and broccoli florets to the pan. continue stir-frying for a few more minutes until the vegetables are slightly cooked but still retain their crunch.
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