Garlic Stir Fry Vegetables (蒜蓉炒时蔬)
- 2 lb of the mixed vegetables
- 2 liters of water to blanch the vegetables
- 1.5 tbsp of salt for blanching the vegetables
- 1.5 tbsp of oil for blanching
- 10 cloves of garlic finely minced
- 1 tbsp of minced ginger
- Black pepper to taste
- Salt to adjust the flavor at the end
- 1/3 cup of water
- 1 tbsp of cornstarch
Bring 2 liters of water to a boil. Add in 1.5 tbsp of salt and a big drizzle of olive oil. Then blanch the vegetables that take a longer time to cook first (such as broccoli, cauliflower, carrots, shiitake mushroom...). Let them cook for a minute. Then add the ingredients that take less time to cook (such as snow peas, green beans, Bok Choy stems...). Continue cooking them for 20 seconds. Take all the vegetables out. Set it aside.
- Get your wok ready. Add 2-3 tbsp of cooking oil. Toss in the minced ginger, minced garlic, and the vegetables that cook really fast (such as cabbage, lettuce, spinach...). Stir them over medium heat for about 20 seconds.
- Introduce the blanched veggies back to the wok. Keep mixing. Although we used some salt while blanching, we don’t how much sodium that the vegetables actually get so you want to give it a taste and add salt to adjust the flavor. Stir to mix.
- Turn off the heat. Toss in some black pepper to taste and pour in some cornstarch water. Mix until the cornstarch water is thicken and you are done.
I divide the vegetables into different batch because different vegetables need different time to cook through. They should go into the wok in a certain order.
You have to add the cornstarch water after the heat is off or else it will clump up quickly. Cornstarch water is my little secret. It helps the vegetables to catch those little garlic bits. So your veggies don’t come out bland.