Santung garden vegetables Recipe

Easy Santung garden vegetables Recipe

• Baby carrots 3-4
• Zucchini 4 medium sized
• Celery 2 stalks
• Leeks 2
• Baby corns 6-8
• Snow peas or flat beans 8-10
• Pineapple 2 slices
• Tofu 100 gms
• cornstarch 1 tbsp
• Oil 2 tbsps
• Star anise 1
• Five spice powder 1 tsp
• Lemon juice 2 tbsps
• Honey 1 tbsp
• Salt to taste
• Pepper powder ¼ tsp
• Lemon find ½ tsp

Peel, wash and cut baby carrots into half lengthwise. Wash and cut zucchini into thin roundels.
Wash, trim and slice celery and leeks. Wash celery leaves and keep aside for garnish.
Wash and cut baby corns into half lengthwise. String, wash and halve snow peas or flat beans. Cut tofu and pineapple slice into one inch sized pieces. Dissolve cornstarch in a quarter cup of water.
Heat oil in wok. Add star anise, baby carrots, celery, leeks, snow peas and baby corn. Stir-fry for about three to four minutes on high heat. Add five-spice powder. Stir. Add zucchini and stir.
Add tofu and pineapple, stir gently.
Add half a cup of hot water and bring to a boil. Stir in blended cornstarch and cook for half a minute on high heat, stirring continuously.
Stir in lemon juice and honey. Add salt and pepper powder.
Serve hot garnished with lemon rind and celery leaves.

Easy Santung garden vegetables Recipe