Ingredients :
- 100 grammes sugar snap peas (about 20 pieces, remove tip and fibre which runs across the pod)
- 8 pieces of baby corn (sliced lengthwise to quarters)
- Carrots (sliced - amount to your desire)
- 5 pieces chinese dried mushrooms (pre-soaked till soft)
- 3 cloves garlic (chopped)
- 1 tablespoon cooking oil (palm oil preferred)
- 30 ml of water or more
- Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)
Seasoning :
- 1 tablespoon oyster sauce
- salt to taste
- a couple of dashes of white pepper powder
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.
- Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.
Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook. Periodically check for drying out. After about 1 1/2 minutes or when gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again. Sugar snap peas are done when the pod is breaking and has turned darker green in colour. Add a little bit of corn starch is gravy is too runny for your liking. - Serve hot with white rice.
This entry was posted
on Sunday, May 03, 2009
and is filed under
Recipes : Vegetable
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