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Main Ingredients | French Beans, Cauliflower |
Cuisine | Chinese |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 8-10 French beans, cut into 2 centimeter pieces
- 1/2 medium cauliflower, cut into 1 inch florets
- 2 medium carrots, cut into 2 centimeter pieces
- 2 medium green capsicums, cut into 2centimeter pieces
- 6 medium button mushrooms, thickly sliced
- 2 medium onions, cut into 2centimeter pieces
FOR SAUCE
- 3 1/4 tablespoons cornflour/ corn starch
- 2 spring onions with greens
- 2 tablespoons oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic (optional)
- 1/2 teaspoon white pepper powder
- 1/4 teaspoon MSG
- Salt to taste
- 1 cup vegetable stock
- 3/4 cup tomato ketchup
- 1 1/2 tablespoons soy sauce
- 3 tablespoons sugar
- 1/3 cup vinegar
Method
- Place French beans, cauliflower and carrots in a pan with one cup of water. Boil for five to six minutes.
- In another bowl mix cornstarch with a quarter cup of water and set aside.
- Thinly slice spring onions and finely chop the greens. Keep the greens aside for garnish.
- Heat oil in a wok and gently stir-fry ginger paste, garlic paste and spring onions.
- Add white pepper powder, MSG and salt and mix well. Add vegetable stock (or water), tomato ketchup, soy sauce, sugar and vinegar and mix well.
- Cook on medium heat for four to five minutes. Add French beans, cauliflower, carrots, capsicums, mushrooms and onions and mix well.
- Cook on high heat for six to seven minutes. Stir in cornstarch mixture.
- Cook further for seven to eight minutes. Garnish with spring onion greens and serve immediately.
Nutrition Info
Calories | 1063 |
Carbohydrates | 147.4 |
Protein | 22.6 |
Fat | 42.2 |
Other Fiber | Iron- 15.5mg |
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