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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