Shanghai Stir Fried Vegetables Assorted vegetables stir fried in chinese style This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course 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 Advertisment 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 Advertisment Cut carrots into two lengthwise and thinly slice. Cut onion into quarters and separate the segments. Separate cauliflowers into small florets and slice them into two through the stem. Slice babycorns into three to four pieces diagonally.Mix cornstarch with half a cup of water and set aside. 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. Cook on high heat, stirring frequently, for two to three minutes.Add onion segments, capsicum, water chestnuts and Chinese cabbage. 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 #Babycorns #Button mushrooms #Carrot #Cauliflower #Chinese cabbage #Cornflour/ corn starch #Garlic #Green capsicum #Light soy sauce #Oil #Onion #Salt #Spring onions #Water chestnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article