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Mixed vegetables

Mixed vegetables - Chinese Recipes For All

Sweet vegetables

A burst of colour to go next to your rice or noodles. Really tasty and sweet as well as crunchy and refreshing, a perfect accompaniment. You can buy bamboo shoots and water chestnuts from oriental supermarkets. They are delicious.

Time: Prep 10 mins / Cooking 8 mins

Difficulty: Medium

Mild

Ingredients

Serves: 2

  • 1 tbsp, vegetable oil
  • 1 clove garlic, crushed and chopped (or pureed)
  • 1/2 red pepper, sliced
  • 1/2 carrot, sliced
  • 4 mushrooms, sliced
  • 100g beansprouts, washed and drained
  • 100g water chestnuts
  • 100g bamboo shoots
  • 200ml, chicken stock or vegetable stock
  • 1 tbsp cornflour mixture
  • A pinch of salt, or to taste
  • 1 tsp soya sauce, or to taste
  • 1 tsp oyster sauce, or to taste

Preparation

1

Prepare vegetables before beginning cooking instructions

2

Prepare the stock

Ready? Let's cook!

1

Heat oil in a wok, on high heat until hot.

2

Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute

3

Add beansprouts and fry for two minutes

4

Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.

5

Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.

6

Lastly add in salt, soya sauce and oyster sauce and serve.

7

Serve with rice or fried noodles.

Done! 祝您好胃口!

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