When coming to fry vegetables, I like to combine a few ingredients in one dish [usually with 5 colours] so that I get to eat a variety from soya to greens.
Ingredients [quantity exactly in the photo below]
[For vegetarian dish, omit the minced meat]
1/2 carrot - cut strips
beancurd stick - soak to soften and cut strips
black fungus - soak to plump up and cut strips
some green beans - slice thin strips
some dried lily buds - knotted and soak for a few minutes - squeeze out excess water
some beansprouts - tailed
some minced meat - omit for vegetarian dish
some chopped garlic and ginger
vegetarian oyster sauce, salt and pepper to taste
sesame oil and oil
- Heat up wok, add in oil, saute chopped garlic and ginger until aromatic. Add in meat [if using]. Fry until it turns pale, add in lily buds, beancurd stick, black fungus and carrot.
- Fry for a few seconds, add in green beans and beansprouts. Stir fry to combine all ingredients. Add seasoning to taste.
- Dish out on plate once the beans are cooked.