Chef Joseph Poon’s Stir Fried Chinese Garden Vegetables
Ingredients
Vegetables
4 oz. Long Green Beans (cut about 3” long)
2 oz. Lotus Root (peeled and sliced)
3 oz. Winter Melon (peeled and sliced)
3 oz. Asian Green Squash
2 oz. Fresh Water Chestnuts
Spicy Garlic Sauce
1 Tbsp fresh garlic, chopped
1 tsp fresh ginger, chopped
1 Tbsp mushroom soy sauce
3 Tbsp oyster sauce
1 Tbsp sugar
½ cup cooking wine
½ tsp hot pepper sauce
1 cup chicken broth or water
2 to 3 Tsp dissolved cornstarch
½ tsp sesame oil
1 oz. Fresh Vietnamese Basil
dash Sesame Oil
Procedure
Blanch all of the vegetables in boiling water about 30 to 45 seconds.
Mix sauce ingredients and cook in a wok or frying pan. Keep stirring until it thickens. Then add the Vietnamese Basil and blanched Asian Vegetables. Stir a few seconds then add a few drops of Sesame Oil. Place on plate and serve.