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Shanghai Stir Fried Vegetables

Assorted vegetables stir fried in chinese style This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Carrot, Onion
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Shanghai Stir Fried Vegetables

  • 1 medium Carrot
  • 1 medium Onion
  • 1/4 small Cauliflower
  • 6-8 Babycorns
  • 8-10 Button mushrooms quartered
  • 1 medium Green capsicum 1 inch pieces
  • 3-4 Water chestnuts sliced
  • 1/2 small Chinese cabbage 1 inch pieces
  • 1 tablespoon Cornflour/ corn starch
  • 1 teaspoon Oil
  • 6-8 cloves Garlic crushed
  • 2 Spring onions sliced
  • 1 tablespoon Light soy sauce
  • to taste Salt

Method

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  1. Cut carrots into two lengthwise and thinly slice. Cut onion into quarters and separate the segments.
  2. Separate cauliflowers into small florets and slice them into two through the stem.
  3. Slice babycorns into three to four pieces diagonally.Mix cornstarch with half a cup of water and set aside.
  4. Heat oil in a non-stick wok, add garlic, stir and add carrots, cauliflower, babycorns and mushrooms. Toss well and sprinkle a little water on vegetables.
  5. Cook on high heat, stirring frequently, for two to three minutes.Add onion segments, capsicum, water chestnuts and Chinese cabbage.
  6. Stir-fry on high heat again for two minutes, stirring frequently. Add light soy sauce and salt and white pepper powder to taste. Toss well. Add the cornstarch mixture, stirring continuously. Cook further for a minute. Serve immediately.

Nutrition Info

Calories 500
Carbohydrates 87.7
Protein 18.1
Fat 8.1
Other Fiber Fiber- 15.5gm
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