Vegetable Hong Kong with Rice

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 750 gms - mixed vegetable (cauliflower, French beans, carrots and baby corn)
  • 2 cups - steamed rice
  • 2 cups - vegetable stock
  • 3 tbsps - soya sauce
  • 1 no - capsicum (diced in large cubes)
  • 2 tbsp - corn flour
  • 4 tsp - vinegar
  • 2 tsp - chilli sauce
  • 2 tsp - ginger (finely chopped)
  • 1 tsp - garlic (finely chopped)
  • 4 - red chillies (broken into pieces)
  • 1/4 tsp - ajinomoto
  • 2 tbsp - oil
  • 1 pinch sugar
  • Pepper to taste
  • Salt to taste

How to Make Vegetable Hong Kong with Rice

  • Dice all the vegetables and parboil them.
  • Reserve the stock.
  • Heat the oil in a wok or frying pan on high heat.
  • Add the ginger, garlic and red chillies and stir fry for 2 minutes.
  • Then add the parboil vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.
  • Add soya sauce, vinegar, chilli sauce, salt and pepper.
  • Mix the stock and corn flour, add to the mixture and cook for one minute.
  • Add the sugar and stir well.
  • Serve hot topped with steam rice.

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