Stir-fry Broccoli and Sugar Snap Peas 西兰花炒甜豌豆

Ingredients
200 g broccoli florets
100 g sugar snap peas
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
1 tbsp rice wine
Salt to taste
Oil


Method
Cut broccoli into florets and thinly slice stems. Trim the ends of snap peas and remove the stringy fibers. Blanch broccoli and snow peas in slightly salted water (add 1 tsp oil in water) for 1-2 minutes until tender but slightly undercooked. Drain and set aside.

Heat oil in wok/frypan on medium heat and saute garlic until fragrant. Add broccoli, snow peas and salt, splash in rice wine and sauces and stir fry for 2 minutes.

Serve hot.