Chinese Recipes
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Ingredients
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| 1 |
Dried Chinese mushrooms, soaked in hot water for 15
minutes, stemmed and finely chopped |
6 |
| 2 |
Carrot, sliced |
1 |
| 3 |
Red bell pepper, seeded and diced |
1 |
| 4 |
Onion, sliced |
1 |
| 5 |
Fresh baby corns, cut into 1/2-inch pieces |
4 ounces |
| 6 |
Snow peas |
4 ounces |
| 7 |
Garlic, finely chopped |
3 cloves |
| 8 |
Fresh ginger, grated |
2 teaspoons |
| 9 |
Peanut oil |
2 tablespoons |
| 10 |
Cashew nuts |
1/3 cup |
| 11 |
Oyster sauce |
1 tablespoon |
| 12 |
Light soy sauce |
1 tablespoon |
| 13 |
Vegetable stock |
1/4 cup |
| 14 |
Sesame oil |
1 teaspoon |
| 15 |
Corn starch, dissolved in 2 tablespoons of cold water |
1 tablespoon |
| 16 |
Green onions, thinly sliced |
for garnish |
| Method |
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Heat oil in a wok over high heat, add the ginger and garlic and stir-fry for
1 minute. Now add all the vegetables and stir-fry for 1 more minute. Add
cashew nuts and stir-fry for 1 minute. Now add oyster sauce, soy sauce and
sesame oil, stir, then add corn starch mixture and cook until the sauce
thickens. Garnish it with green onions and serve.
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| Servings -5 |
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| Introduction
of the dish |
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Stir-fry is a good method to cook vegetables as well as
retain their vitamins and crunchiness. You can vary the vegetables
according to your taste.
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| Served
With... |
Rice or noodles
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