Four-Treasure Vegetable Platter

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Ingredients

  • 1 lb baby carrots
  • 15 ounces baby corn
  • 1 lb fresh mushrooms
  • 3 red pepper
  • 3 tablespoons spring onion
  • 2 tablespoons fresh ginger
  • 2.50 tablespoons garlic
  • 1 teaspoon dried red pepper flakes
  • 0.75 cup chicken broth
  • 3.50 tablespoons soy sauce
  • 2.50 tablespoons chinese rice wine
  • 2 tablespoons sugar
  • 2.50 teaspoons vinegar
  • 2.50 teaspoons cornstarch
  • 1 teaspoon oriental sesame oil
  • 3 tablespoons safflower oil

Use imperial measurements

Method

How to make Four-Treasure Vegetable Platter

  • Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under run
  • Combine scallions, ginger, garlic, and pepper flakes.
  • Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
  • Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, sti

(Courtesy of Food.com)

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