Vegetable stir fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Baby corn cobs | |
| 10 | Water chestnuts | |
| 10 | Straw mushrooms | |
| 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 | ||
Directions
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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Carlton Food Network
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