Ken Hom's Vibrant Stir-Fried Vegetables with Chilli and Oyster Sauce
Elevate your weeknight dinners with this vibrant stir-fried vegetable dish inspired by Ken Hom's legendary techniques. While it's perfect served alongside Ginger and Chilli Baked Fish, this medley of tender broccoli, succulent asparagus, crisp pak choi, and sweet baby corn, all enveloped in a savory and slightly spicy oyster sauce, truly stands on its own. Quick to prepare and delightfully flavorful, this dish is a harmonious blend of textures and tastes.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
broccoli
8 ounces (florets separated, stems peeled and sliced thinly on the diagonal)
asparagus
8 ounces (cut into 4cm pieces)
pak choi
8 ounces (cut into 4cm strips)
baby corn
8 ounces (halved lengthways or left whole)
peanut oil
1 1/2 tablespoons (or substitute with vegetable oil)
shallots
2 tablespoons (finely chopped)
fresh red chillies
2 small (seeded and sliced)
fish sauce
1 1/2 tablespoons
water
2 tablespoons
oyster sauce
2 tablespoons
sugar
2 teaspoons
salt
1 teaspoon
Instructions
1
Prepare all the vegetables: separate the broccoli florets and peel and thinly slice the stems on the diagonal. Cut the asparagus into 4cm pieces, chop the pak choi into 4cm strips, and halve the baby corn lengthways or leave them whole.
2
Blanch the broccoli florets in a large pot of boiling salted water for 3 minutes. Immediately drain and submerge in a bowl of cold water to halt the cooking process and maintain their vibrant green color.
3
Heat a wok or large frying pan until hot. Add the peanut or vegetable oil and allow it to get very hot and slightly smoking.
4
Stir-fry the finely chopped shallots and sliced chillies for about 1 minute, letting their flavors bloom.
5
Add the baby corn and asparagus to the wok. Stir-fry for 30 seconds to coat the vegetables with the aromatic oil.
6
Pour in the fish sauce and water. Bring the mixture to a boil, cover the wok, and cook over high heat for 2 minutes to infuse the flavors.
7
Add the blanched broccoli and pak choi to the pan, followed by the oyster sauce, sugar, and salt. Stir well and continue cooking over high heat for about 3 minutes or until all the vegetables are tender-crisp and well coated with the sauce.
8
Transfer the vegetables to a serving platter and serve immediately while hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who is the chef behind this vegetable stir-fry?
The recipe is inspired by the legendary techniques of Ken Hom.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What are the primary vegetables used in this stir-fry?
The dish features broccoli, asparagus, pak choi, and baby corn.
How long should the broccoli be blanched?
The broccoli florets should be blanched in boiling salted water for 3 minutes.
What is the purpose of placing blanched broccoli in cold water?
Submerging the broccoli in cold water halts the cooking process and maintains its vibrant green color.
What type of oil is recommended for this stir-fry?
Peanut oil is recommended, though vegetable oil can be used as a substitute.
How should the wok be prepared before adding ingredients?
The wok should be heated until it is very hot and slightly smoking.
How long should the shallots and chillies be stir-fried?
They should be stir-fried for about 1 minute to let their flavors bloom.
When should the baby corn and asparagus be added to the wok?
They are added after the shallots and chillies and stir-fried for 30 seconds.
What liquids are used to create the steaming environment in the wok?
Fish sauce and water are added to the wok and brought to a boil.
How long do the vegetables cook while the wok is covered?
They cook over high heat for 2 minutes to infuse the flavors.
When are the blanched broccoli and pak choi added?
They are added after the covered cooking phase, along with the sauces and seasonings.
What seasonings are added at the end of the cooking process?
Oyster sauce, sugar, and salt are added in the final stage.
How long is the final stir-fry period?
The vegetables are stirred for about 3 minutes until tender-crisp.
What is the recommended serving style for this dish?
It should be transferred to a serving platter and served immediately while hot.
How should the broccoli stems be prepared?
The stems should be peeled and thinly sliced on the diagonal.
What is the specific preparation for the asparagus?
The asparagus should be cut into 4cm pieces.
How should the pak choi be chopped?
The pak choi should be cut into 4cm strips.
How should the baby corn be handled?
Baby corn can be halved lengthways or left whole.
How many chillies are required?
The recipe calls for 2 small fresh red chillies, seeded and sliced.
How much oyster sauce is used?
The recipe uses 2 tablespoons of oyster sauce.
What amount of sugar is needed?
You will need 2 teaspoons of sugar.
What amount of broccoli is needed?
The recipe requires 8 ounces of broccoli.
Is fish sauce included in the ingredients?
Yes, 1.5 tablespoons of fish sauce are included.
How many tablespoons of shallots are used?
The recipe calls for 2 tablespoons of finely chopped shallots.
Can this dish be served with fish?
Yes, it is specifically suggested to be served with Ginger and Chilli Baked Fish.
What is the texture of the vegetables once finished?
The vegetables should be tender-crisp and well-coated with sauce.
How much salt is used?
The recipe requires 1 teaspoon of salt.
How much water is added for cooking?
2 tablespoons of water are added along with the fish sauce.
What is the category of this recipe?
This is categorized as a Vegetable Dish.