Vegetable Hongkong with Rice

Tuesday, March 23, 2010


Mixed vegetable 750 gms.
(cauliflower,french
beans,carrot and baby
corn)
Steamed rice 2 cups
Vegetable stock 2 cups
Soya sauce 3 tbsps.
Capsicum(diced in large 1 no.
cubes)
Cornflour 2 tbsps.
Vinegar 4 tsps. Ajinomoto ¼ tsp.
Chili sauce 2 tsps. Oil 2 tbsps.
Ginger(finely chopped) 2 tsps. Sugar A pinch
Garlic(finely chopped) 1 tsp. Salt and pepper to taste
Red chilies(broken into 4 nos.
pieces)


1.Dice all the vegetables and parboil them. Reserve the stock.
2.Heat the oil in a wok or frying pan on high heat.
3.Add the ginger, garlic and red chilies and stir fry for 2 minutes. Then add the
parboil vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.
4.Add soya sauce, vinegar, chili sauce, salt and pepper. Mix the stock and
cornflour, add to the mixture and cook for one minute. Add the sugar and stir well.
5.Serve hot topped with steam rice.

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