Braised Mixed Vegetables (Par Say Saw)
2 Tbs (30 ml) peanut or vegetable oil
1 tsp (5 ml) toasted sesame oil
1-3 cloves garlic, finely chopped
1 tsp (5 ml) grated fresh ginger
1 1/2 lbs (675 g) mixed vegetables such as bok choy, Napa cabbage,
broccoli, cauliflower, leeks, carrots, scallions (spring onions), water
chestnuts, snow peas (mange touts) string beans (haricots), eggplant,
baby corn cobs, or other vegetables, thinly sliced or cut into
bite-sized pieces, as appropriate
1/2 cup (125 ml) chicken stock or water
1 Tbs (15 ml) oyster sauce
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) Chinese rice wine or cold water
Heat the oil in a large heavy skillet over high heat and saute the
garlic and ginger for 30 seconds. Add the vegetables and saute, stirring
constantly, for 2 minutes. Add the stock, oyster sauce, and soy sauce
and cook covered until the vegetables are tender but still firm, about 4
minutes. Add the cornstarch mixture and stir until thickened. Serves 4
to 6.
All that you see or seem, is but a dream
within a dream.
Edgar Allan Poe
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