Wok Burner Recipe From Goldline – Wok Fried Vegetables


  • 2 teaspoons vegetable oil
  • 2cm-piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 2 carrots, peeled, cut into batons
  • 100g sugar snap peas, ends trimmed
  • 2 green shallots, ends trimmed, thinly sliced lengthways
  • 1 bunch choy sum, ends trimmed, finely shredded
  • 1/2 baby wombok (Chinese cabbage), finely shredded
  • 1 tablespoon light soy sauce
  • 125ml (1/2 cup) Campbell’s Real Stock Vegetable
  1. Step 1Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.
  2. Step 2Divide vegetable mixture among serving plates. Serve immediately.

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