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2 tbsp peanut oil
1 garlic clove, minced
2 scallions, finely sliced
1 thinly sliced baby carrot
6-8 oz vegetables: yellow squash,
zucchini, baby corn, and snow peas
1 green chili pepper, seeded and sliced
(wear rubber gloves)
4 tsp fish sauce
1.5 tbsp oyster sauce
2 tsp black bean sauce
2 tsp rice wine vinegar
1/4 cup chicken stock
pinch of sugar |
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Method :
Heat oil in wok
or large skillet, stir-fry garlic and scallions for 2 minutes. Add carrot,
squash, zucchini, and corn and stir-fry until crisp-tender. Stir in chili
pepper and snow peas and continue to cook for 2-3 minutes. Stir in
remaining ingredients, mixing well, until simmering. Serve immediately.
Serves 2-3
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