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Rainbow Vegetables
Ingredients:
2 slices ginger, minced
2 cloves garlic, minced
30 gram baby corn, slice diagonally
30 gram bamboo shoots, sliced
30 gram Chinese celery, cut into 4cm slices
1 green bell pepper, seeded and cut into diamond shape
1 piece pressed bean curd, cut into diamond shape
6 dried black mushrooms, soaked and quartered
1 green onion, cut into 5 cm pieces
Seasonings:
1/4 cup soup stock or water
2 tablespoon soy sauce
1 tablespoon vegetarian oyster sauce
1/2 teaspoon sugar
Cornstarch solution:
1/2 teaspoon conrstarch, dissovled in 1 teaspoon water
Preparations:
1. Combine seasoning ingredients in a bowl, set aside.
2. Heat 2 tablespoons cooking oil in a hot wok over high heat. Add ginger and garlic. Stir fry until fragrant. Add remaining ingredients. Stir fry 2 minutes.
3. Add seasoning, cook 1 to 2 minutes. Add cornstarch solution, cook, stirring until sauce thicken.
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