Upgraded Fridge-Clearing Mixed Vegetable Curry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Finely chop whatever usable vegetables you have in the fridge (like cabbage) — chopping small gives the curry a more authentic texture.
   ▶ ≈0:00
2. 2
   Sauté the vegetables over high heat until they develop a slightly crisp texture and aroma — high heat is key so they sear instead of sticking and releasing water.
   ▶ ≈0:13
3. 3
   Add about a quarter of an onion to give the curry an extra layer of aroma.
   ▶ ≈0:19
4. 4
   Pour in the oyster sauce along with the curry powder and stir-fry together — this adds a savory wok aroma; there's no need to cook it fully through at this stage.
   ▶ ≈0:28
5. 5
   Simmer the vegetables until they turn slightly soft — you don't want the vegetables to stay crunchy, since that would feel less like a proper curry.
   ▶ ≈0:34
6. 6
   Stir in milk to give the curry a milder, softer flavor.
   ▶ ≈0:40
7. 7
   If the sauce seems too thin, thicken it with a cornstarch slurry to reach your desired consistency.
   ▶ ≈0:47
8. 8
   Once done, enjoy this easy, fridge-clearing mixed vegetable curry.
   ▶ ≈0:54