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Vegetable Hong Kong with Rice
Method
- Dice all the vegetables and parboil them.
- Reserve the stock.
- Heat the oil in a wok or frying pan on high heat.
- Add the ginger, garlic and red chillies and stir fry for 2 minutes.
- Then add the parboil vegetables, capsicum and ajinomotto and stir fry over high heat for another 2 minutes.
- Add soya sauce, vinegar, chilli sauce, salt and pepper.
- Mix the stock and cornflour, add to the mixture and cook for one minute.
- Add the sugar and stir well.
- Serve hot topped with steam rice.
Ingredients:
750 gms - mixed vegetable (cauliflower, french beans, carrots and baby corn)
2 cups - steamed rice
2 cups - vegetable stock
3 tbsps - soya sauce
1 no - capsicum (diced in large cubes)
2 tbsp - cornflour
4 tsp - vinegar
2 tsp - chilli sauce
2 tsp - ginger (finely chopped)
1 tsp - garlic (finely chopped)
4 nos - red chillies (broken into pieces)
¼ tsp - ajinomotto
2 tbsp - oil
1 pinch - sugar
pepper to taste
salt to taste
750 gms - mixed vegetable (cauliflower, french beans, carrots and baby corn)
2 cups - steamed rice
2 cups - vegetable stock
3 tbsps - soya sauce
1 no - capsicum (diced in large cubes)
2 tbsp - cornflour
4 tsp - vinegar
2 tsp - chilli sauce
2 tsp - ginger (finely chopped)
1 tsp - garlic (finely chopped)
4 nos - red chillies (broken into pieces)
¼ tsp - ajinomotto
2 tbsp - oil
1 pinch - sugar
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
