I remember when I attended an after school program when I was pretty young. There was an auntie in the cafeteria. She would serve this super simple vegetable stir fry almost every day. Although it doesn’t seem very impressive, but when you eat it, it’s always so shockingly delicious. What’s her secret?
3 tablespoons of oil
1 teaspoon of sichuan pepper corns
1 ounce of carrot strips
3 cloves of garlic
1 ounce of red cabbage strips
5 ounces of snow peas
1 king oyster mushroom
1 ounce of boiled lotus root slices
A dash of soy sauce
A pinch of salt
A pinch of sugar
In a pan, let’s add 3 tablespoons of oil and 1 teaspoon of sichuan pepper corns and cook in low heat until the spicy aroma comes out. Take out the pepper corns from the pan. (Yep, the sichuan pepper corn oil was her secret.)
In the same pan, 1 ounce of carrot strips in high heat and wait until soften. (When we do stir fry. We must use high heat. If we use low heat, then the water of the vegetable will come out and make the stir fry watery.) Then add 3 cloves of garlic, 1 ounce of red cabbage, 5 ounces of snow peas, 1 sliced king oyster mushrooms, 1 ounce of lotus root, and stir fry until soften. Season with a dash of soy sauce, a pinch of salt, and a pinch of sugar. Mix well. Serve!
