Name: Chinese mixed vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 dried cloud ear mushrooms; 500 gram chinese broccoli; 1 tablespoon peanut oil; 2 medium_piece (240g) carrots, sliced thinly; 2 clove garlic, crushed; 230 gram can water chestnuts, drained, sliced thinly; 230 gram can bamboo shoots, drained; 1 tablespoon oyster sauce; 2 teaspoon satay sauce; 1 teaspoon sesame oil; 4 green onions, chopped finely; 425 gram can baby corn, drained; 2 cup (160g) bean sprouts; 1 tablespoon fresh coriander, finely chopped

Ingredients

3 dried cloud ear mushrooms

500 gram chinese broccoli

1 tablespoon peanut oil

2 medium_piece (240g) carrots, sliced thinly

2 clove garlic, crushed

230 gram can water chestnuts, drained, sliced thinly

230 gram can bamboo shoots, drained

1 tablespoon oyster sauce

2 teaspoon satay sauce

1 teaspoon sesame oil

4 green onions, chopped finely

425 gram can baby corn, drained

2 cup (160g) bean sprouts

1 tablespoon fresh coriander, finely chopped

Method

1.Place mushrooms in small heatproof bowl. Cover with boiling water, stand 20 minutes. Drain, slice thinly. Discard tough ends from broccoli, chop broccoli coarsely.

2.Heat peanut oil in wok or large frying pan, stir-fry carrot until almost tender. Add mushrooms, garlic, water chestnuts, shoots, sauces, sesame oil, onion, corn and broccoli, stir-fry until broccoli is just tender.

3.Remove from heat. Add sprouts and coriander, toss until combined.

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Ingredients

Method

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