Chinese vegetables

18 December 2007

Ingredients

  • 6 fl oz (175ml) chicken or vegetable stock (1/4 stock cube)
  • 1 carrot (cut into batons)
  • 1 onion (sliced thinly)
  • 5 mushrooms (sliced into thin strips)
  • 4oz (110g) broccoli (cut into florets)
  • 1 inch (2.5cm) piece ginger (chopped finely)
  • 8 baby corn (cut into halves)
  • 1 Chinese cabbage
  • 1 clove of garlic (chopped finely)
  • 2 tablespoons (30mls) soy sauce
  • 1 tablespoon corn flour
  • 1 teaspoon sugar
  • 1 tablespoon (15ml) vegetable oil

Method

  1. chop vegetables and stir fry (see earlier recipe for timings)
  2. Add the ginger, garlic and chicken stock and simmer gently for approximately 10 minutes.
  3. Remove the vegetables using a slotted spoon and place them to one side.
  4. mix together the corn flour and soy sauce in a small bowl until it makes a smooth paste. Add this mixture to the chicken stock, stirring continuously and simmer for one minute, the sauce should begin to thicken.
  5. Add the sugar and stir until the granules dissolve.
  6. Place vegetables back into the sauce, stir well and then serve.

Serving suggestion

Serve with rice or noodles

8 comments

Rosie said...
6 January 2008 at 03:59

A great recipe for after the Festive Season. Thanks for sharing :)

Rosie

**"Liza"** said...
10 January 2008 at 06:26

that sound good..might try that sometimes..;)

Anonymous said...
22 February 2008 at 11:55

This sounds great - I'm going to make it tomorrow night :)

Anonymous said...
17 June 2008 at 08:59

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Anonymous said...
20 June 2008 at 21:53

Awesome - Thanks for the idea!

Anonymous said...
21 June 2008 at 18:21

I'm drooling! Thanks for the recipe.

Anonymous said...
11 July 2008 at 19:35

A really great recipe after the festive season . Thanks for sharing.

Anonymous said...
16 October 2008 at 13:49

A simple and easy recipe. Thanks.

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