Chinese Five-Spice Vegetables

Name: Chinese Five-Spice Vegetables
Ingredients: 1 teaspoon garlic, minced; 1 teaspoon gingerroot, minced; 1 sweet onion, sliced; 200 g cauliflower, chopped; 400 g butternut squash, cubed; 200 g Chinese cabbage, chopped; 100 g baby corn, cut into 1 inch; 100 g snow peas; 150 g firm tofu, diced; 200 g mushrooms; 2 teaspoons Chinese five spice powder; 2 teaspoons sugar; 2 tablespoons soy sauce; 3/4 cup water; 2 teaspoons all-purpose flour; 1 teaspoon sesame oil; 1 tablespoon canola oil

17 ingredients

5 steps

Ingredients

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Directions

1

In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
2

In a wok, heat oil and fry the onion and ginger
3

Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
4

Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
5

Add the tofu and simmer for 1 minute.