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Chinese Vegetables
Vegetables cooked in a wok or frying pan the Chinese way
Ingredients
1/4 cup oil
1 tablespoon finely chopped root ginger
2 medium onions, quartered and separated
2 carrots, finely sliced
1/4 cauliflower, cut into florets
1 cup chicken stock
1 cup sliced beans
2 stalks celery, sliced diagonally
1 red or green pepper, diced
3 courgettes, sliced
1/4 cabbage, shredded
1 cup bean sprouts
1 teaspoon chicken stock powder
1 tablespoon soy sauce
2-3 spring onions, sliced
Method
Heat oil in a large frying pan or wok
Add ginger, onions, carrots and cauliflower
Stir to coat in oil
Add stock, bring to boil and cook for 3 minutes
Add beans, celery, pepper and courgettes
Cook, stirring occasionally until just tender
Add cabbage and bean sprouts
Cook for 1-2 minutes
Sprinkle with stock powder and soy sauce
Stir to combine
Serve garnished with spring onion
Serves 4 - 6
Cook Books: Vegetable and Salad Recipes