Serves 4

Ingredients:

• Cooking Oil, 1 tablespoon
• Minced Garlic, 2 tablespoons
• Red Capsicum, 1/2 (cut into bite sizes)
• Green Capsicum, 1/2 (cut into bite sizes)
• Yellow Capsicum, 1/2 (cut into bite sizes)
• Broccoli, 300 grams (cut into florets)
• Oyster Sauce, 1 tablespoon
• Drinking Water (room temperature), 20ml (about 1.5 tablespoons)
• Mirin (Japanese Rice Wine), 2 tablespoons

Instructions:

1. Using a 24cm Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan, heat cooking oil over low-medium heat. Add minced garlic and stir fry until fragrant.
2. When fragrant, add tri-colour (red, green and yellow) capsicum pieces and stir fry for 2 minutes.
3. After 2 minutes, add broccoli florets and continue stir frying for 5 minutes.
4. After 5 minutes, add oyster sauce, mirin and water, and stir fry for 3 minutes. Bring the contents to a boil.
5. When boiling, reduce to low heat, give the gravy a taste and adjust the taste to preference. Enjoy!

Notes:

• This recipe is based on using a Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantity based on the capacity of the frying pan.

Tip:

• Should you find the gravy salty, you may add white sugar to balance the taste.

Recipe and photos courtesy of Chermaine Aw Yong from @chermaine.ay and Group Expert from ‘Thermos® SG Community’ Facebook private group