As the name suggest, stir-fry is one of the easiest dish one can prepare because nothing can go wrong with mixing a number of vegetables in a heated wok. Besides, it is also a great way to finish up the remaining veges in our fridge (explain myself much). Especially when it's women's nature to buy a number of veges because they (I in particular) want to cook everything, hence we tend to buy almost every veges the supermarket has offered (in small quantities, of course. Women do think about saving up some money). It's a win-win situation.
The choice of veges are broad. It is also cost-saving, since this dish uses only small amount of the each veges, and usually they are the cheap ones. But usually I love to use some different coloured veges to get an eye-candy result. And taste.
Half a yellow onion (diced)
4 garlic (diced)
5 bird-eye chili (diced)
A bowl Chinese turnip (cut into matchstick size)
Half a carrot (cut into matchstick size)
A bowl of bean sprouts
Some green beans
A bowl of mushroom
2 table-spoon oil
1 teaspoon chicken stock
1 table-spoon sesame oil
Sprinkle of dried parsley
1. Heat oil. Sautee the onion, garlic and chili till brownish.
2. Put the hard veges first; carrot, Chinese turnip, green beans, mushroom and beansprouts.
3. Put in the chicken stock, sesame oil and dried parsley. Stir.
Even though I did not put any sugar, the taste was surprisingly sweet, especially from the Chinese turnip. When the SARS virus broke down a few years ago, the price of Chinese turnip once flew high because some medical traditionalist claimed that eating Chinese turnip soup can prevent the spread of the virus. It is also believed to be an anti-cancer vege!
But if you have indigestion and stomach-gas problem, then, beansprout is not really recommended for you.