Category : Vegetables
Author : 69
Hits : 3164
Date : 28/11/2002
26 oz Mixed vegetables (cauliflower,french beans,carrot and baby corn) 2 cups Steamed rice2 cups Vegetable stock3 tbsp Soya sauceCapsicum (diced in large cubes) 1 no. 2 tbsp Cornflour4 tbsp Vinegar2 tbsp Chili sauce2 tsps Ginger (finely chopped) 1 tbsp Garlic (finely chopped)Red chilies (broken into pieces) 4 nos. 1/4 tsp AjinomotoOil 2 tbsps. Sugar A pinch Salt and pepper to taste
1. Dice all the vegetables and parboil them. Reserve the stock.2. Heat the oil in a wok or frying pan on high heat.3. Add the ginger, garlic and red chilies and stir fry for 2 minutes. Then add the parboil vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.4. Add soya sauce, vinegar, chili sauce, salt and pepper. Mix the stock and cornflour, add to the mixture and cook for one minute. Add the sugar and stir well.5. Serve hot topped with steam rice.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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