Vegetable Hong Kong with Steam Rice

Category : Vegetables

Author : 69

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Date : 28/11/2002


26 oz Mixed vegetables (cauliflower,french beans,carrot and baby corn)
2 cups Steamed rice
2 cups Vegetable stock
3 tbsp Soya sauce
Capsicum (diced in large cubes) 1 no.
2 tbsp Cornflour
4 tbsp Vinegar
2 tbsp Chili sauce
2 tsps Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
Red chilies (broken into pieces) 4 nos.
1/4 tsp Ajinomoto
Oil 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.

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