Follow these steps for perfect results
Spring Onion Greens
chopped
Bean Sprouts
Yellow Bell Pepper
cubed
Bok Choy
cut diagonally
Salt
to taste
Red Bell Pepper
cubed
Broccoli
head
Water Chestnut
pressure cooked
Button Mushrooms
quartered
Soy Sauce
Sunflower Oil
Black Pepper Powder
Pressure cook the water chestnuts with water for 8 whistles and let pressure release naturally.
Peel the cooked water chestnuts and chop them in half.
Heat oil in a wok.
Add red and yellow bell peppers and stir-fry until soft and slightly crunchy.
Add broccoli and bok choy and stir-fry until cooked.
Add mushrooms and sauté until moisture evaporates.
Add bean sprouts and cooked water chestnuts and stir-fry for 5 minutes.
Add soy sauce, black pepper powder, and salt and toss well.
Sprinkle with chopped spring onions.
Serve hot.
Expert advice for the best results
Adjust the amount of soy sauce to your liking.
Stir-fry vegetables quickly to retain their crunchiness.
Add a pinch of sugar to balance the flavors.
Everything you need to know before you start
10 mins
Vegetables can be chopped ahead of time.
Serve in a bowl or on a plate. Garnish with extra spring onions.
Serve hot as a side dish
Serve with rice or noodles
Serve with a protein like tofu or chicken
Pairs well with the savory and slightly sweet flavors.
Discover the story behind this recipe
Stir-frying is a common cooking technique in Chinese cuisine.
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