On days when I have veggies that have been sitting around in the fridge too long, this is the kind of easy mixed veggie stir-fry I like to do. It’s the quickest way to get rid of a flurry of veggies in a hurry (hey, that rhymes, I’m a born poet !).

You’ll need:

• shrimps, just a handful will do
• broccoli florets, cut into inch lengths
• baby corn, cut into inch lengths
• carrots, cut into small chunks
• black Chinese mushrooms
• enoki (stringy pinheaded) mushrooms
• garlic, chopped
• oyster sauce
• salt and pepper to taste
• sesame oil (optional)

First, heat up the wok (a pan will do as well) with a fair drizzle of cooking oil and chuck in the chopped garlic. For a great stir-fry, you want to work quickly and keep your wok on high heat. You don’t want to brown the garlic, just to give the oil some fragrance.

Add the shrimp, carrots and black mushrooms. Give it a few quick stirs. Then add the broccoli and corn. Drizzle oyster sauce all over, add a bit of water (if you like it saucy) and simmer for a few minutes to let the veggies cook.

Add the enoki last as it’s very quick to cook. Season with salt and pepper to taste. Drizzle some sesame oil just before serving to give it a nice whiff of added fragrance.

See, it’s quick and easy and it’s got a bit of everything in one dish. Great eaten with plain rice.

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