Three Treasure Vegetables A Chinese speciality - carrot, broccoli, tofu, spring onions cooked with almonds and vinegar. This recipe is from FoodFood TV channel By Sanjeev Kapoor 06 Nov 2014 in Recipes Course New Update Main Ingredients Carrots, Broccoli Cuisine Chinese Course Soups Prep Time 21-25 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Three Treasure Vegetables 2 medium Carrots 1 medium Broccoli separated into florets 3-4 Spring onion bulbs 150 grams Tofu cut into 1 inch pieces 2 1/2 tablespoon Cornflour/ corn starch 2 tablespoons Oil 2 tablespoons Garlic paste 1 1/2 cup Vegetable stock to taste Salt 1 teaspoon Sugar 10 Almonds blanched and peeled 1/4 teaspoon Crushed red chillies 1 tablespoon Vinegar Method Mix cornflour in ¼ cup of water. Cut carrots into diamonds or into petal shape. Quarter spring onion bulbs. Cut bean curd into triangles. Heat 2 tbsps oil in a non stick wok. Add garlic paste and sauté for a few seconds. Add spring onions and carrots and continue to sauté. Add 1 cup vegetable stock, salt and sugar and mix. Add bean curd, broccoli, almonds and mix. Add ½ cup vegetable stock and mix. Add crushed red chillies and cornflour mixture. Mix well and cook till it thickens.Add vinegar and take the wok off the heat. Serve hot immediately. #Broccoli #Carrots #Crushed red chillies #Garlic paste #Oil #Salt #Spring onion bulbs #Sugar #Vegetable stock #Vinegar 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