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Ingredients:
4 tael mushrooms
1 small carrot
20g ginger
100g green peas
4 baby corns
Mixture1(1/2t salt, curry flour)
Mixture2(1t cornstarch, 1/2t sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Cut mushrooms into half, carrot into cube and baby corn
into 3mm thickness. Cook green peas in boiling water for 2 minutes.
2)Heat oil, sautéed ginger sliced till golden brown. Add mushrooms,
green peas, corn bamboo sprouts and fry lightly, put Mixture1 to
thicken,
sprinkle sesame oil.
3)Garnish with parsley; serve.
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