Mixed Vegetable Medley
A light vegetarian dish made by stir-frying an assortment of prepared vegetables with stock and a cornstarch slurry to thicken.
Ingredients
Mushrooms (cut into fan-shaped pieces)
40 g
Soaked shiitake mushrooms (cut into fan-shaped pieces)
40 g
Cucumber (cut into segments)
40 g
Carrot (cut into segments)
40 g
Tomato (peeled and cut into diamond-shaped slices)
40 g
Broccoli (broken into small florets)
40 g
Baby corn (cut into segments)
40 g
Water chestnuts (peeled into balls)
40 g
Lettuce (peeled into balls)
40 g
Ginger (peeled and cut into serrated slices)
1 small piece
Starch (mixed with water for thickening)
to taste
Stock
to taste
Ginger juice
to taste
White pepper
1 tsp
Refined salt
1 tsp
MSG
2 tsp
Cooking oil
50 g
Instructions
1
Preparation
Cut the mushrooms and shiitake into fan-shaped pieces; cut the cucumber and carrot into segments; peel the tomato and cut it into diamond-shaped slices; peel the ginger and cut it into serrated slices; break the broccoli into small florets; cut the baby corn into segments; shape the water chestnuts and lettuce into balls.
2
Blanching
Blanch all of the main ingredients in boiling water once.
3
Stir-frying and thickening
Heat a small amount of oil in the wok until hot, add all of the main ingredients, pour in the stock along with all the other seasonings, stir-fry, and thicken with the cornstarch slurry.
