Three Treasure Vegetables

17:33:00 by


Mix cornflour in ¼ cup of water. Cut carrots into diamonds or into petal shape. Quarter spring onion bulbs. Cut bean curd into triangles.

Heat 2 tbsps oil in a non stick wok. Add garlic paste and sauté for a few seconds. Add spring onions and carrots and continue to sauté.

Add 1 cup vegetable stock, salt and sugar and mix. Add bean curd, broccoli, almonds and mix. Add ½ cup vegetable stock and mix.

Add crushed red chillies and cornflour mixture. Mix well and cook till it thickens.Add vinegar and take the wok off the heat. Serve hot immediately.

Carrots2 medium
Spring onion bulbs3-4
Tofu,cut into 1 inch pieces150 grams
Broccoli,separated into florets1 medium
Cornflour/ corn starch2 1/2 tablespoons
Oil2 tablespoons
Garlic paste2 tablespoons
Vegetable stock1 1/2
Saltto taste
Sugar1 teaspoon
Almonds,blanched and peeled10
Crushed red chillies1/4 teaspoon
Vinegar1 tablespoon


Post a Comment