Chinese Stir Fried Vegetables

Ingredients list for Chinese Stir Fried Vegetables

• 100 grams Bean curd (tofu) cut into 8-10 pieces
• 1/2 medium Broccoli separated into florets
• 1 medium Carrot halved and diagonally sliced
• 4-6 small Babycorn sliced diagonally
• 4-6 Button mushrooms quartered
• 4-6 French beans cut diagonally into 1 inch pieces
• 1 medium Green capsicum cut into 1 inch diamonds
• 1/4 small Chinese cabbage cut into 1 inch pieces
• 10-12 leaves Spinach torn into 2 pieces
• 2 Spring onions with greens sliced
• 1 tablespoon Cornflour/ corn starch
• 4 tablespoons Oil
• 6-8 cloves Garlic crushed
• to taste Salt
• 1/2 teaspoon MSG
• 1 teaspoon Sugar
• 2 tablespoons Light soy sauce
• 1/2 teaspoon White pepper powder
• 1 tablespoon Sesame seeds (til) toasted

Method

1. Soak the tofu pieces in hot salted water for five minutes. Drain and set aside. Soak the broccoli florets in warm salted water for fifteen minutes.
2. Drain and set aside. Reserve the spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok, add garlic and spring onion and stir fry for half a minute.
3. Add carrot, babycorn, mushrooms and broccoli and continue to stir fry. Add French beans, capsicum and Chinese cabbage and cook for two to three minutes. Stir in one cup of water and simmer for a couple of minutes.
4. Add salt, MSG, sugar, soy sauce and pepper powder. Add spinach leaves and tofu. Stir in cornflour mixture, toss well till the sauce thickens and coats all the vegetables. Sprinkle toasted sesame seeds and serve hot, garnished with the reserved spring onion greens.

Nutrition Info