Mixed vegetable in hot pepper |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
100 g cauliflower |
75 g carrots |
100 g baby corn |
100 g chinese cabbage |
100 g mushrooms |
100 g broccoli florets |
100 g bamboo shoots, chopped |
100 g asparagus, chopped |
salt |
20 g cornflour |
oil (for cooking) |
50 ml soya sauce |
20 g garlic, chopped |
50 g spring onions, chopped |
35 g dry red pepper, chopped |
30 g ginger, julienned |
1/2 teaspoon sugar |
450 ml water |
Directions:
1. BOIL all the vegetables together.
2. Heat the oil in a wok or sauce pan.
3. Saute the garlic, juliennes of ginger, dry red pepper and spring onions until fragrant.
4. Add the sugar and the boiled vegetables along with the water and cook on high flame.
5. When the mixture is boiled, blend the corn-flour into it.
6. Season to taste.
7. Stir for one or two minutes.
8. Remove from heat and serve hot.
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