Barbecued Chinese Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
- A healthy yet mouth-watering assortment of Chinese vegetable in a traditional Chinese barbecue sauce Ingredients:
1 tablespoon canola oil |
1 garlic clove, crushed |
1 onion, sliced |
1 teaspoon gingerroot, minced |
200 g jicama, sliced |
200 g cabbage, chopped |
100 g bamboo shoots |
1 carrot, peeled, cut into strips |
50 g baby corn, cut into 1/2 inch |
1 big red bell pepper, sliced |
1 tablespoon soy sauce |
4 tablespoons hoisin sauce |
4 tablespoons catsup |
2 teaspoons all-purpose flour |
200 g tofu, diced |
200 g portabella mushrooms |
Directions:
1. In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.
2. In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.
|
|