Seasonal vegetable medley
A fresh, crisp vegetable dish inspired by a similar dish on the menu at Chopsuey – a popular restaurant in Dempsey Hill, Singapore. Use any vegetables you like for this, just blanch those that may require longer cooking. For a spring medley I used asparagus, beans, sugar snaps, baby carrots, baby leeks and baby spinach.
- Mix the chicken stock and rice wine vinegar and set aside.
- Heat the peanut oil in a wok. Add the garlic and ginger, then the vegetables in order of cooking time (ie things such as carrots should go in first. I find it best to quickly blanch carrots and baby leeks first). Ensure the wok stays nice and hot.
- Add edamame beans and stir fry everything until warmed through.
- Add the stock and vinegar mix and stir through.