Vegetable Chow-Chow Recipe
Summary
Ingredients
| Cucumber | 100 Gram, around 4 oz | |
| French beans | 100 Gram, around 4 oz | |
| Cabbage | 225 Gram, around 8 oz | |
| Cauliflower | 100 Gram, around 4 oz | |
| Capsicum | 2 | |
| Onions | 3 | |
| Celery stick | 4 | |
| Carrots | 2 | |
| Spring onions | 1 Teaspoon | |
| Celery | 2 Teaspoon | |
| Soya sauce | 1⁄2 Teaspoon | |
| Ajinomoto | 1⁄2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Plain flour/Corn flour | 2 Tablespoon | |
| Refined oil | 4 Tablespoon | |
| Salt | To Taste | |
| Green chilies | 1 Teaspoon, dipped in vinegar | |
| Chili sauce | To Taste, to serve |
Nutrition Facts
Serving size: Complete recipe
Calories 1406 Calories from Fat 567
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 870.3 mg36.3%
Total Carbohydrates 186 g62%
Dietary Fiber 53 g212%
Sugars 50.3 g
Protein 36 g71.7%
Vitamin A 454.4% Vitamin C 722.3%
Calcium 55.5% Iron 44.8%
*Based on a 2000 Calorie diet
Directions
Cut the french beans and celery into 25 mm. (1") pieces.
Cut the rest of the vegetables into big flat pieces.
Mix the flour in 1 1/2 teacups of water.
Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the flour and water mixture. Add the sugar, soya sauce and salt and cook for 2 minutes.
Serve hot with chillies in vinegar and chilli sauce.
Chef
