Vegetable stir fry

Yield: 1 servings

Measure 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

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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