Vegetable Hot And Sour Recipe
Ingredients
| Cabbage | 25 Gram | |
| Carrot | 25 Gram | |
| Capsicum | 25 Gram | |
| Onion | 25 Gram | |
| Soya sauce 6 ml. | ||
| Chilli sauce | 6 Gram | |
| Cornflour | 20 Gram | |
| Vegetable stock | 800 Milliliter | |
| Ajenomoto 6 gms. | ||
| Vinegar | 8 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
(1) Cut cabbage into 1 ½ inch squares
(2) Wash, peel and cut carrot into slices at a slant.
(3) Peel onion and cut into 1 ½ inch squares, separating the layers.
(4) Cut capsicum into 1 ½ inch squares or diamonds.
(5) In a bowl, blend soy sauce, chilli sauce, vinegar, corn flour and cold stock into a sauce. Keep aside.
MAKING
(6) In a wok, heat a oil.
(7) .Add all vegetables and sauté for 5-7 min.
(8) Add the prepared sauce and simmer, stirring until it has thickened.
(9) Add seasoning and ajinomoto according to taste.
SERVING
(10) Serve the sauce and vegetables with rice or noodles.
(1) Cut cabbage into 1 ½ inch squares
(2) Wash, peel and cut carrot into slices at a slant.
(3) Peel onion and cut into 1 ½ inch squares, separating the layers.
(4) Cut capsicum into 1 ½ inch squares or diamonds.
(5) In a bowl, blend soy sauce, chilli sauce, vinegar, corn flour and cold stock into a sauce. Keep aside.
MAKING
(6) In a wok, heat a oil.
(7) .Add all vegetables and sauté for 5-7 min.
(8) Add the prepared sauce and simmer, stirring until it has thickened.
(9) Add seasoning and ajinomoto according to taste.
SERVING
(10) Serve the sauce and vegetables with rice or noodles.
Chef
