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.

Ingredients

¼ cup	Chicken stock, or vegetable stock
1 Tbsp	Rice wine vinegar
2 Tbsp	Peanut oil
1 clove	Garlic, sliced finely
1 knob	Fresh ginger, 2cm in length, finely grated
4 cups	Mixed vegetables, sliced into similar sized pieces, see note above (Main)
½ cup	Edamame beans, shelled, defrosted if frozen

Directions

1. Mix the chicken stock and rice wine vinegar and set aside.
2. 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.
3. Add edamame beans and stir fry everything until warmed through.
4. Add the stock and vinegar mix and stir through.