Thursday, Dec 20 2007

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Stir-Fried Vegetables

By Pammi Singh

Ingredients

1 green capsicum, cut into strips
1 red capsicum, cut into strips
2 onions, sliced diagonally
1/2 cup sliced mushroom
1 cup broccoli florets
1 carrot, thinly sliced
1 spring onion, sliced diagonally
1 zucchini, thinly sliced diagonally
2 stalks celery, diagonally sliced
1 cup bean sprouts
1 tsp freshly minced ginger
1 tsp garlic, minced
1/4 cup dry sherry
2 tbsp oil

Mix together for sauce

1/2 cup chicken stock
1/4 cup water
2 tbsp light soy sauce
1 tbsp cornstarch

Method

1. Heat oil in a wok
2. Saute onion, ginger, garlic and dry sherry for 3-4 minutes
3. Add all the vegetables
4. Stir-fry for 5 minutes till vegetables are crisp
5. Pour in the prepared sauce
6. Cook on high flame till sauce thickens
7. Serve hot

Method for Chicken

Heat oil in a skillet

Dip chicken pieces in the batter

Stir-fry the chicken pieces, till cooked

Remove and keep aside

Stir-fry the carrots, capsicum, add oil if needed

Add chicken pieces again and also onion

Cook for another 2 minutes

Add the sauce, cook till thickens, approx 2-3 minutes

Serve hot

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