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
- chop vegetables and stir fry (see earlier recipe for timings)
- Add the ginger, garlic and chicken stock and simmer gently for approximately 10 minutes.
- Remove the vegetables using a slotted spoon and place them to one side.
- 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.
- Add the sugar and stir until the granules dissolve.
- Place vegetables back into the sauce, stir well and then serve.
Serving suggestion
Serve with rice or noodles
