Ken Hom'S Stir Fried Mixed Vegetables - cooking recipe

Ingredients

8 ounces broccoli
8 ounces asparagus
8 ounces pak choi
8 ounces baby corn
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons vegetable oil
2 tablespoons finely chopped shallots
2 small fresh red chilies, seeded and sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt

Preparation

Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole.
Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking.
Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes.
Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
Serve immediately.