Spaghetti with pesto sauce was my idea of the post today. However, I do make pesto sauce without measuring the exact amount of ingredients (though they always come out nice unless I have to make for more than 4 people!), so I think I better measure the ingredients before posting.
It’s rather odd to have to post “stir fry vegetable” because this is a very simple dish to make. Having said that I often screw this dish up as well. I don’t like so much the leafy green vegetable so I op for this mixed vegetable with my favourite carrot, baby corn, sweet pea/snow pea, and capsicum (paprika, or green bell pepper you want to call it).
I like them crunchy, not too raw, not too soggy. Some times other meat is being used instead of prawns but I find prawns compliment the dish better. Maybe that’s why the restaurants are also serving the veg with prawns?
Ingredients (for 2-4 depending how much veg do you eat with your meal):
- 4 cloves garlic – chopped. Garlic is always essential with vegetable stir fry
- 6 prawns – shell peeled and “intestine” cleaned
- 5 baby corn – cut into half (refer to the picture of the dish)
- 1 carrot – skin peeled (don’t be lazy), cut in half (length wise) and cut into half in diameter. Slice them into some 2cmx4cmx0.2cm shape (refer to the picture of the dish)
- 1/2 – 1 capsicum – remove the seed, cut into big dice size (refer to the picture of the dish)
- Any other veg you wish to add such as snow/sweet peas, brocoli or celery..etc
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon salt (not a full mountain half)
- 1/2 teaspoon sugar
In general I try to cut my veg into similar shape/form for presentation purposes. If you cut one veg too small and the other too big, when serving on the plate the small veg will sit at the bottom covered by the bigger ones. Also don’t cut your veg bigger than your mouth could fit in one bite.
Heat the wok with some oil. Wok is easier to work with than pans when it comes to stir frying. Turn the heat to above medium but not too hot. Put in the carrots and start stir frying them.
When the carrot start turning lighter in colour, add the garlic. Usually garlic is added before the veg but over the many times of cooking this dish, I find carrot taking bit more time to be cooked and the garlic gets burned too quickly. Make sure you have enough oil to stir fry them but not soak them in it.
Add baby corn next. Judge the time needed for each veg yourself and decide which veg should go in first. In my case Capsicum cooks faster than baby corn and thus the capsicum goes in last (before the prawns).
After adding all veg (before the prawns), turn the heat up, pour in some half cup of water, close the lid and let it steam for 30 seconds. This will speed up the cooking process and ensure all veg are thoroughly cooked.
Open the lid, add the prawns (bear in mind prawns cook quickly so you have about max 2 minutes from here to taking the whole dish out of the wok), keep stir frying the veg. Add the salt, sugar and oyster sauce. When sauce and veg are well mixed, take them out of the wok and serve on a plate.
Some people like a lot of oyster sauce with their veg, if you like so, add more for your preference. Personally I like to taste the sweetness and juice of the vegetable than dipping them in oyster sauce.
Note: the sugar adding is rather Thai’s habit. According to one of the kitchen in Phuket, they add sugar to avoid using MSG. I do not use MSG/Ajinomoto in my cooking and I find sugar indeed quite a good substitute for it.