recipes
Vegetable capcay
Serves: 3-4
2018-02-01
Ingredients
- 2 tbsp vegetable oil
- 4 cloves garlic, finely sliced
- 1 small onion, sliced
- Selection of fresh vegetables -carrots, broccoli, baby corm, mange tout, oyster mushrooms, bok choy
- 2-3 tbsp oyster sauce
- 300ml hot vegetable stock
- Pinch sugar or 1 tsp mirin
- Salt and pepper to taste
Method
Start this recipe by slicing up the vegetables. Heat the vegetable oil in a large pan and fry the garlic for 1 minute. Add in the sliced onion and continue to cook for 2 minutes. Next, add in the vegetables according to how hard they are. Start with the carrots, cooking for 3-4 minutes, followed by the broccoli for 2 minutes. Finally add in the baby corn, mange tout, mushrooms and bok choy and cook for only 2 minutes more. Add in the oyster sauce, vegetable stock and season to taste with the sugar or mirin, salt and pepper. Bring to the boil and cook for just a further 2-3 minutes before serving. As an alternative, prawns, fish or chicken may be added to the dish also.
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