Stir‑Fry Vegetables

Ingredients

• 150 g sugar snap peas
• 150 g corn kernels
• 150 g bean sprouts
• 2 red chili peppers
• 5 tbsp oil
• 2 tbsp oyster sauce
• 3 tbsp Soy sauce
• 1 tbsp sugar
• Salt

Instructions

1. 1.

   Clean the sugar snap peas, wash them, trim the ends, blanch in boiling salted water for 4 minutes, drain, rinse with cold water, and let them dry well. Wash the chili peppers, cut them lengthwise, remove the seeds, and slice into thin strips. Pour hot water over the bean sprouts, drain thoroughly. Heat oil in a wok, stir‑fry the corn kernels and sugar snap peas for 4 minutes, add the bean sprouts, and continue cooking for 2 more minutes. Mix in the chili peppers. Add oyster sauce, soy sauce, and sugar with a little water, sauté over medium heat for another minute, then serve immediately.