Wednesday, 30 July 2014

BABYCORN, CARROT & MUSHROOM STIR FRY

I love Chinese cuisine....and need a dose of it at least once a week. Here today is a simple dish with saucy stir fried vegetables....serve it with any fried rice or noodles and you don't need anything else......


BABYCORN, CARROTS & MUSHROOMS STIR FRY

INGREDIENTS

Baby corn  cut in 1 inch pieces blanched
7 - 8 nos
Carrot sliced blanched
1 no medium sized
Mushrooms quartered
3 – 4 nos
Capsicum sliced
¼ no
Garlic cloves sliced
2 nos
Fresh Red chillies sliced                
2 nos
Soya sauce
½ tbsp
Sugar
¼ tsp
Ajinomoto / M.S.G
1/8 tsp
Pepper pdr
¼ tsp
Salt
T.T.
Vinegar
½ tbsp
Cornflour pdr
½ tbsp
Oil
2 tbsp

 

METHOD:

1.       Heat oil, add in the garlic and chillies.

 
2.       When the garlic colours a little brown add in the baby corn and carrots.

 
3.       Sauté a little and add in the mushrooms and capsicum.

 
 
4.       Add in half a cup of water and bring to boil.


 
5.       Add soya sauce, ajinomoto, salt, sugar and pepper pdr.

6.       Dissolve cornflour in a little water and thicken it.
 

7.       Put in vinegar. In case you want a little thinner sauce then just add in a little more water and boil.

8.       Serve with fried rice or noodles.
 







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