- 4
- Easy
- 30 mins
- 30 mins
- Average budget
Ingredients
- French beans,cut into 1 inch pieces 6
- Cauliflower,separated into florets 1/4 medium
- Carrot,cut into 1 inch pieces 1 large
- Green capsicum,cut into 1 inch pieces 1 large
- Button mushrooms,halved 4
- Onion ,cut into 1 inch pieces 1 large
- For Sauce
- Cornflour/ corn starch 2 tablespoons
- Spring onions with greens 2
- Oil 1 1/2 tablespoons
- Ginger paste 3/4 teaspoon
- Garlic paste (optional) 3/4 teaspoon
- White pepper powder 1/2 teaspoon
- MSG (optional) 1 pinch
- Salt to taste
- Vegetable stock 3/4 cup
- Tomato ketchup 1/2 cup
- Light soy sauce 1 tablespoon
- Sugar 2 tablespoons
- Vinegar 1 1/2 teaspoons
Preparation
Step 1
Place the French beans, cauliflower and carrot in a pan with one cup of water. Bring to a boil and cook for five to six minutes. Drain. For the sauce, mix the cornflour with three tablespoons of water. Cut the spring onion bulbs into thin slices and finely chop the greens. Reserve the greens for garnishing. Heat the oil in a wok; gently stir-fry the ginger paste, garlic paste and spring onions. Add the white pepper powder, MSG and salt and mix well. Stir in the vegetable stock, tomato ketchup, soy sauce, sugar and vinegar. Cook over medium heat for four to five minutes. Add the French beans, cauliflower, carrot, capsicum, mushrooms and onion and mix well. Cook over high heat for six or seven minutes. Stir in the cornflour mixture and cook for another seven or eight minutes. Garnish with spring onion greens and serve immediately.
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