Stir-Fried vegetables Recipe |
| Also known as Stir-Fried vegetables recipe. | A Quick Stir-Fried vegetables Recipe |
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Easy Stir-Fried vegetables Recipe |
| Ingredients for Stir-Fried vegetables |
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Mushrooms 4-5
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Green capsicum 1 medium sized
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Red capsicum 1 medium sized
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Yellow capsicum 1 medium sized
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Garlic 2 cloves
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Cucumber 2 small sized
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Water chestnuts (singhada) 3-4
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Spinach 6-7 leaves
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Chinese cabbage leaves 5-6
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Spring onions 2
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Cornstarch 2 tsps
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Vegetable stock ¼ cup
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Oil 1 tsp
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Salt to taste
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Dark soy sauce 3 tsps
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Red chilli paste 1 tsp
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Ajinomoto ¼ tsp
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Cashewnuts 6-7
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Bean sprouts ¼ cup
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| Method to prepare Stir-Fried vegetables |
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Clean, wash and slice mushrooms. Wash, halve, deseed and cut all three capsicums into triangles.
Peel, wash and crush garlic cloves. Peel, wash and halve cucumber. Deseed and a cut into cubes.
Peel and slice water chestnuts. Wash spinach and chinese cabbage leaves under running water and tear.
Trim, wash and cut spring onions into quarters. Dissolve cornstarch in vegetable stock.
Heat oil in a pan, add crushed garlic and saute lightly. Add spring onion quarters, sliced water chestnuts, cucumber cubes, sliced mushrooms and saute.
Add capsicum, red and yellow peppers and stir. Add salt to taste and dark soy sauce and stir-fry for one to two minutes.
Add red chilli paste, Ajinomoto and cornstarch dissolved in vegetable stock. Mix and let it thicken a little.
Add cashewnuts and bean sprouts and stir.
Serve hot. |
Easy Stir-Fried vegetables Recipe |
| This recipe is submitted by chef
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