Ingredients
• 30 g broccoli
• 30 g carrot
• 25 g baby corn
• 30 g mushroom
• 20 g beans
• 20 g Chinese cabbage
• 30 g cauliflower
• 20 g garlic
• 20 g bok choy
• 20 g tomato ketchup
• 3 g salt
• 3 ml vinegar
• 5 ml broth
• 25 g chilli paste
• 5 ml seasame oil
• 5 ml cooking vinegar
Method
- Wash the vegetables well.
- Blanch for 2 minutes in boiled water and strain it into cold water.
- Put 1 tsp oil in wok and add ginger garlic with celery and sauté until it turns golden brown.
- Add ½ cup water and add mushroom sauce, sesame oil, veg broth and ¼ tsp cornflour.
- Now, add all vegetables and toss it for 1 minute.
- Add cooking wine on the top and add salt if required.
- Serve with chilli paste.
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