Yield: 1 servings
|10||Baby corn cobs|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Garlic puree|
|1 teaspoon||Ginger puree|
|2 tablespoons||Amoy oyster sauce|
|1 teaspoon||Cornflour dissolved in 3tbsp water|
|Chopped spring onions|
Drain all vegetables and cut the corn cobs and straw mushrooms each in half. Heat wok with oil until smoking and fry garlic and ginger over a medium heat until brown.
Add vegetables and turn up the heat. Stir fry for 2 minutes and add oyster sauce. Stir well and add cornflour mixture.
When sauce thickens serve immediately, garnished with chopped spring onions.
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