Cameron Highlands Tea Plantation, Malaysia

Sunday, September 21, 2008

Stir Fry Mixed Vegetables

I make it a practise to cook at home whenever I can. Although I'm not a kitchen goddess by any measures, I make an effort to cook on weekends exclusively for family. I've to confess back in my early 20's, I have zero knowledge, both theory and practical when it comes to cooking. LOL!If it wasn’t for my husband, I absolutely have no motivation to cook at all. Somehow, my cooking skills have definitely gotten better over the years but there is always room for improvement.

This is the chinese stir-fry mixed vegetables that I cooked for lunch.


1 small brocolli, cauliflower, cut into individual florets

1 medium carrot, sliced

3 cloves garlic

2 tbsps oil

1 tsp sesame oil

1 tsp vegetable oil

salt, pepper and sugar to taste

white bait anchovies, prawns (shelled), dried mushrooms (to be soaked and sliced into thin pieces)


2 tbsps concentrate chicken stock

1 tbsp oyster sauce


Steam the brocolli, carrot slices and cauliflower florets for about 5 minutes (drain and set aside)

Heat oil in a wok, stir fry anchovies until fragrant and crispy(set aside)

Add garlic until fragrant and golden, stir fry prawns and mushrooms for 2 minutes over moderate fire

Then add the seasoning and simmer for 3 minutes

Add in the steamed brocolli, cauliflowers, carrots and anchovies, mix well.

salt, pepper and sugar to taste

Served hot with plain white rice.