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Ingredients:
900g heart of green vegetables
500g baby corns
500g straw mushrooms
3 medium sized tomatoes
Mixture1(4C vegetarian stock, 1.5t salt)
Mixture2(2t cornstarch, 2t water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Remove any old leaves from heart of green vegetables, precook stalks
in boiling water for 1 minute; remove and drain. Blanch tomatoes in
boiling water and remove skin and seeds; place green vegetables and
tomatoes in cold water to cool; drain. Cut each tomato into 4 sections.
2)Place 2/3 of Mixture1 in a pan and heat until boiling; add heart of
green vegetables, baby corns and mushrooms then cook for 2 minutes;
remove and cook tomatoes in same liquid for 2 minutes; remove and
discard liquid. Arrange all vegetables on serving plate.
3)Heat the remaining 1/3 of Mixture1 until boiling; add Mixture2 to
thicken slightly and pour over vegetables; garnish on top with cashew
nuts; serve.
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