Archive for the ‘VEGETABLE’ Category
MONKS VEGETABLES
INGREDIENTS:
3 tablespoons vegetable oil, 1 cm (1/2 in) piece fresh root ginger, peeled and grated, 2 cloves garlic, finely chopped, 125 g (4 oz) bean sprouts, 12 gingko nuts or almonds, shelled and skinned, 125 g (4 oz) broccoli florets, 60 g (2 oz) carrots, scraped and sliced and 90 g (3 oz) can bamboo shoots, drained and sliced, 12 canned straw mushrooms, 12 button mushrooms and 10 dried black winter mushrooms, soaked in hot water for 25 minutes, drained, 12 deep fried gluten balls, if desired and 2 teaspoons rice wine or dry sherry, 1 teaspoon brown sugar, 1 teaspoon light soy sauce and 125 ml (4 fl oz/ ½ cup) Chinese Vegetable Stock and 1 teaspoon sesame oil and sauces are 1 teaspoon cornstarch, 1 tablespoon water and ½ teaspoon dark soy sauce.
PREPARATION:
In a wok, heat 1 tablespoon vegetable oil, add ginger and garlic, stir fry for 2 minutes then stir in bean sprouts and stir fry for 1 minute. Remove and keep warm.
Add remaining vegetable oil to wok, heat, then add nuts, broccoli, carrots, bamboo shoots and mushrooms and stir fry for 2 minutes. Add gluten balls if desired, stir for 1 minute, then stir in remaining ingredients except sesame oil. Reduce the heat and cook gently for 5 minutes. For the sauce, in a bowl, mix together ingredients, stir into wok and bring to the boil, stirring. Simmer until thickened. Serve sprinkled with sesame oil.