Baby Corn Vegetable Medley |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From The Best of Taiwanese Cuisine Ingredients:
1/2 cup sliced mushrooms |
2 onions, peeled and quartered |
2 stalks celery, sliced |
1 cup green beans, sliced in 1/2 inch pieces |
1 tablespoon minced fresh ginger |
2 garlic cloves, minced |
1/4 cup sesame oil |
1 tablespoon cornstarch |
1 cup vegetable broth |
2 tablespoons rice wine |
1 tablespoon soy sauce |
1 cup green onion, sliced |
1 (15 ounce) can baby corn, drained |
Directions:
1. Combine mushrooms, onions, celery, green beans, ginger, garlic and oil in a wok.
2. Stir fry the vegetables for 3 minutes.
3. Mix the cornstarch with the broth, wine and soy sauce.
4. Add to the vegetable mixture and stir fry for 3 minutes or until the sauce bubbles.
5. Add the green onions and baby corn, simmer for 3 minutes or until the vegetables are crisp-tender.
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