Tuesday 20 June 2006

Stir-fry Rainbow Vegetables

RAINBOW vegetables...... For those who is a regular visitor of my blog, you will notice that I usually used a lot of colours in my dishes. That's because I love my food to be colour and presentable. For today's veggi dish, I used all common ingredients that is good and health for everyone in the family... I call it Stir-fry Rainbow vegetables because I used 7 different types of colourful vegetables for this. And it really gives different kind of texture when you chew in your mouth.

10 Sweet Bean
2 Stalks Of Celery, cut into slices
1 Small Carrot, cut into slices
8 Gingko Nuts
5 Cherry Tomato, cut into halves
3 Fresh Lily Bubs, remove the petals
1 Packet of Honshimeiji Mushroom
2 Slices Of Ginger
1 Teaspoon Finely Chopped Garlic
100- 150ml Chicken/Vegetables Stock
1 Tablespoon Cornstarch + 1 Tablespoon Water

1. Wash, trim and cut all the vegetables then set aside. (you can used cookie cutter to stamp shapes for the carrot and celery slices)
2. Remove the Honshimeiji mushroom from the packet, cut off the end stems and rinse with water, drain and set aside.
3. Preheat a non-stick pan with 1 tablespoon of oil then saute the ginger slices and garlic till fragrant then add in the sweet bean, carrot and celery to stir till combine for 1 minutes then add in the rest of the vegetables and pour in the stock.
4. Let it bring to boil and simmer for another minutes then thicken the sauce with cornstarch mixture and remove to plate.

Notes: Stir-fry vegetables on medium high heat and must be quick do not over cooked the vegetables or else the colour will turn dark and the texture will not be crunch.Posted by Picasa

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