Vegetable chow chow
By : Method
- Cut cleaned vegetables into fairly large pieces.
- Heat oil in a pan, and saute all the vegetables.
- Add about 20 ml. hot water. Season with salt, pepper and ajinomotto.
- When vegetables are cooked, thicken gravy with cornflour blended in cold water.
- When thick, remove from fire and serve hot.
Ingredients:
100 gms. green peas
100 gms. Carrots
50 gms. Cauliflower
100 gms. Capsicums
Salt and pepper to taste
20 gms. Cornflour
20 ml. Oil
20 ml. Hot water
100 gms. Onions
50 gms. Cabbage
50 gms. Tomatoes
50 gms. French beans
2 pinches ajinomotto
100 gms. green peas
100 gms. Carrots
50 gms. Cauliflower
100 gms. Capsicums
Salt and pepper to taste
20 gms. Cornflour
20 ml. Oil
20 ml. Hot water
100 gms. Onions
50 gms. Cabbage
50 gms. Tomatoes
50 gms. French beans
2 pinches ajinomotto
RECIPES BY REHANA KHAMBATY
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