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Three Vegetable Stir fry Medley - Stir-fried Vegetables


Food Picture - Photo of Three Vegetable Stir-fry With Snow Peas, Baby Corn and Straw Mushrooms
Rhonda Parkinson
Looking for a different way to stir fry vegetables? Crisp snow peas, straw mushrooms and baby corn provide an interesting variety of color and texture in this simple vegetable stir fry flavored with oyster sauce. Serve the stir-fried vegetables hot over cooked rice.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: Serves 3 to 4


  • 1 14-fluid ounce can baby corn
  • 1 398 ml can straw mushrooms (drained weight 8 ounces, about 1 1/4 cups)
  • 7 to 8 ounces snow peas (mangetout)
  • 1/4 cup chicken broth or stock
  • 2 1/2 tablespoons oyster sauce
  • 1/2 teaspoon granulated sugar
  • Black pepper, to taste
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons vegetable or peanut oil, for stir-frying
  • 1 thin slice (about 1/8-inch) fresh ginger
  • 1/4 - 1/2 teaspoon salt, to taste
  • 1/2 teaspoon Asian sesame oil


Rinse the baby corn and straw mushrooms to remove any tinny taste and drain thoroughly. String the snow peas, rinse and pat dry with paper towels.

In a small bowl, combine the chicken broth or stock, oyster sauce, sugar, and black pepper. In a separate small bowl, dissolve the cornstarch in the water. Set aside.

Preheat a wok and add 2 tablespoons oil, swirling so that the oil covers the sides of the bottom half of the wok. When the oil is hot, add the ginger and brown briefly (20 – 30 seconds). Add snow peas and salt. Stir-fry the snow peas for 1 - 2 minutes, until they turn bright green.

Push the snow peas up to the sides of the wok. Add the canned vegetables in the middle. Stir-fry for 1 minute to heat through. (Note: Sprinkle the canned vegetables with Chinese rice wine, dry sherry or water if they begin to dry out).

Push the canned vegetables up to the sides. Re-stir the sauce and add it into the middle of the wok and bring to a boil. Re-stir the cornstarch/water mixture and add to the sauce, stirring quickly to thicken. When the sauce thickens, stir-fry briefly to mix the vegetables with the sauce. Remove the wok from the heat and stir in the Asian sesame oil. Serve the stir-fried vegetables hot over cooked rice.

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