Serves 4-6
Ingredients:
1 medium onion
2 stalks celery, diagonally sliced
1 medium carrot, sliced
1 small zucchini, sliced
8 green beans, sliced
6 small broccoli florets
6 small cauliflower florets
60g sliced bamboo shoots
12 snow peas
12 straw mushrooms
12 baby corn cobs
3 tbsp vegetable oil
100g fresh bean sprouts
¾ cup chicken stock
1 tbsp light soy sauce
3 tsp cornflour
Method:
- Peel the onion and cut in halves. Cut off the base section by slicing away diagonally to release the layers. Slice the onion by cutting from the top to base to give slightly curved slices.
- Slice the celery Chinese style by cutting diagonally across the stalks.
- Heat oil in a wok and stir-fry the vegetables together for about 5 minutes until cooked but still crisp.
- Mix chicken stock, soy sauce and cornflour together and pour into the pan. Cook on high heat, stirring, until the sauce thickens and clears. Serve at once.
Note: Other vegetables such as Chinese greens like bok choy, Chinese broccoli and choy sum can be used in this dish. All are available from Chinese grocers, particularly in areas with a sizeable Chinese population. Add finely shredded ginger and a good dash of sherry for extra flavour.
hey try this vegetable dish,
Ingredients
* 1 Brown Onion
* 2 cloves Garlic
* 2 desertspoon Cumin
* 2 desertspoon Cinnamon
* 1/2 Pumpkin cubed
* 2 Carrots
* 1 tin Chickpeas
* 1 handful Beans
* 1 Zucchini
* 1 cup Stock
* 1 desertspoon Orange zest
* 1 Orange juice
* 1 handful Sultanas
* 1 cup Couscous
Instructions
Cook onion and garlic in a little oil in a large pan, add cumin and cinnamon for 1 min until flavours are released. Add pumpkin, carrots and longer to cook vegies, stir for 1 min to absorb flavours. Add stock and bring to boil, reduce to simmer and cook until pumpkin is cooked. (add more stock or water if you need to just cover the veg) Add other softer vegies and chickpeas half way through. Add sultanas in last few minutes of cooking. In seperate pan prepare cous cous by adding 1 cup couscous to 1.2 cups boiling water with a knob of butter, salt and pepper to taste.
As the vegetables are cooked and liquid has reduced, take off heat and stir in juice of 1 orange and orange zest. Serve on bed of couscous with a spoonful of plain yoghurt to top