I love stir-fried vegetables at Chinese restaurants. Everything is so bright and colourful, with just the right amount of crunchiness. Unfortunately, I still can’t pull this off at home. Something always browns too much on the bottom of the pan and some veggies wilt, whilst others are too crunchy.
I have to admit: my version of stir-frying is to steam the vegetables to the way I like them, then toss them in a bit of soya sauce at the end. I know, it’s not authentic, but it works 🙂
The addition of sesame seeds as seen in the photo is mine as it’s hard to make a photo of stir-fried vegetables look interesting! And I couldn’t get any ideas from Delia, as to what the finished dish should look like; she’s only used a photo of a cabbage leaf on her website! Still, it’s quite tasty with a dressing of ginger, garlic, dry sherry and soya sauce.
Here it is for you to try: Delia Smith’s recipe for Chinese Stir-Fried Green Vegetables.