Five-Spice Vegetable Stir-Fry
Combine cornfl our and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and fi ve-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
Ingredients
- 1 1/2 tsps. cornflour
- 2 tbsps. light soy sauce
- 2 tbsps. Chinese rice wine (shaohsing)* or dry sherry
- 1 tsp. caster sugar
- 2 tsps. five-spice powder
- 1 tbsp. vegetable oil
- 2 red capsicums, thinly sliced
- 1 yellow capsicum, thinly sliced
- 2 bunches broccolini, trimmed, halved on the diagonal
- 200g fresh shiitake mushrooms*, thinly sliced
- 1 1/4 cups (275g) white medium-grain rice, steamed, to serve
Method
- Combine cornfl our and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and fi ve-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.
- Add the vegetables and stir-fry for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.
- Divide the stir-fry among serving plates and serve with steamed rice.
