Mixed-Vegetables Stirfry

I still had some fresh bell peppers in my fridge plus other vegetables I bought this week. So, I decided to make a quick and easy stirfry of mixed-veggies.

Ingredients:
1 cup mixed-color paprika/bell pepper, chopped
1 cup sweet baby corn, chopped
2 cups white oyster mushroom, chopped
1 cup shredded purple cabbage
1 cup chopped Chinese cabbage
3 shafts leek, oblique cut
2 cloves minced garlic
1/2 cup prawn
1 cup chicken breast, cubed
2 Tbs oyster sauce
3 Tbs salted soya sauce
3 Tbs vegetable oil
2 cups water
1 Tbs sugar
1 tsp salt
ground pepper(optional)

Sweet Baby Corn, Mixed-Color Paprika, and Leeks

Mushrooms

Puple Cabbage & Chinese Cabbage

Prawns & Chicken Breast

How to:

1. Sauté garlic until it turn brown and fragrant. Stir in prawns and chicken breast. Add soya sauce and oyster sauce. Stir until the prawns and chicken breasts change color.

2. Stir in baby corn, paprika and leek. Stir for a while.

3. Add purple and Chinese cabagge.

4. And finally, add the oyster mushroom. Stir all ingredients well.

5. Add water, sugar, salt and pepper(optional). You may need to adjust the salt according to your taste (remember that the salted soya sauce and the oyster sauce will have rendered some saltiness already, so just add a little amount of salt first and try if it's already enough. Feel free to add more). Continue to cook. Let it boils for a couple of minutes until the veggies are tender. Serve with steamed rice.