Thai Braised Vegetables

Name: Thai Braised Vegetables
Ingredients: 3 T sunflower oil; 1 garlic clove, crushed; 1 Chinese cabbage, thickly shredded; 2 onions, peeled and cut into wedges; 1 1/3 C broccoli florets; 2 large carrots, peeled and cut into thin julienne strips; 12 baby corn, halved if large; 1/3 cup snow peas, halved; 1 1/4 C Chinese or oyster mushrooms, sliced; 1 T grated gingerroot; 1/4 C vegetable stock; 2 T light soy sauce; 1 T cornstarch; salt and pepper; 1/2 t sugar

15 ingredients

1 steps

Ingredients

3 T sunflower oil
1 garlic clove, crushed
1 Chinese cabbage, thickly shredded
2 onions, peeled and cut into wedges
1 1/3 C broccoli florets
2 large carrots, peeled and cut into thin julienne strips
12 baby corn, halved if large
1/3 cup snow peas, halved
1 1/4 C Chinese or oyster mushrooms, sliced
1 T grated gingerroot
1/4 C vegetable stock
2 T light soy sauce
1 T cornstarch
salt and pepper
1/2 t sugar

Directions

1

{"0":"1. Heat the oil in a large wok. Add the garlic, cabbage, onions, brocoli, carrots, corn, snow peas, mushrooms, and ginger and stir-fry for 2 minutes.","2":"2. Add the stock, cover and cook for a further 2 - 3 minutes.","4":"3. Blend the soy sauce with the cornstarch and salt and pepper to taste.","6":"4. Remove the braised vegetables from the pan with a slotted spoon and keep warm. Add the soy sauce mixture to the skillted juices, mixing well. Bring to a boil, stirring constantly, until the mixture thickens slightly. Stir in the sugar.","8":"5. Return the vegetables to the pan and toss in the slightly thickened sauce. Cook gently just to heat through, then serve immediately."}