Ingredients
- 2 large carrots (skinned halved and cut coarsely and diagonally into slices)
- 2 cups cauliflower pieces
- 2 cups french beans (cut into 3cm lengths)
- 1 cup snow peas
- 1 cup young sweet corn spears (tinned)
- 6 or 8 wedges of red and green peppers with seeds and pulp removed
- 15 dried black mushrooms,washed and soaked in hot water
- 4 clovers garlic, finely chopped
- 4 thin slices of ginger
- 3 tbsp vegetables oil
- salt
- pepper
- 1 dsp corn flour
- 1 dsp light soy sauce
- 1 dsp cold water mixed together
Method
First prepare the mushrooms and remove stalks. Heat 1 dsp, vegetable oil in saucepan, add mushrooms, fry a little and then add 1/2 cup water and a little salt. Cover pan and cook on medium heat for about half an hour to soften the mushrooms. Set aside.
In large deep saucepan, heat the remaining vegetable oil on medium heat. Fry the garlic till golden brown. Add ginger slices and all the vegetables and mushrooms,except the wedges of red and green peppers, 1/2 cup water, and season with salt and pepper. Cover pan and cook for 5 minutes. Remove cover, add the wedges of red and green peppers,push vegetables aside in pan and stir in thicken the liquid. Mix vegetables togather,test for seasoning before serving Garnish top with sprigs of coriander leaves, if desired.
** more vegetarian cookery**
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Tags: chinese cooking, chinese recipes, ingredients, mixed vegetable dish, recipes, vegetarian cookery, vegetarian variety