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Sautéed Mixed Vegetable Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, E
    MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 1 1 2 1 15 10 10 6 1/2 cup 2 teaspoons 1/2 teaspoon 2 tablespoons 5 tablespoons 2 cups 1/2 tablespoon Large potato

    3. Turnip

    4. Cucumbers (small)

    5. Carrot (small)

    6. Mushrooms

    7. Fresh black mushrooms

    8. Snow pea pods

    9. Asparagus

    10. Macaroni

    11. Salt

    12. Sugar

    13. Cornstarch, mix with 2 tablespoons cold water

    14. Cooking oil

    15. Soup stock

    16. Chicken grease

    Instructions Jump to Ingredients ↑

    1. After peeling and slicing the potato andcarrot into flower shapes, boil them with boiling water (put carrot infirst, boil 3 minutes, then add potato and continue to boil another 2 or3 minutes)

    2. Trimming tip off (do not peel), slice thecucumbers, then cook in boiling water about 1 minute, remove and soak incold water.

    3. Cut the turnip into balls, and boil withboiling water until soft (about 7 to 8 minutes). Remove and soak in coldwater.

    4. Cut each asparagus into 1 inch long.

    5. Boil the macaroni in boiling water about 7minutes, then remove and rinse in cold water.

    6. Heat the oil, stir fry potato, turnip,cucumber, carrot and mushroom together.

    7. Then pour in soup, add salt and sugar.

    8. When it is boiling, add macaroni and asparagus, snow pea pods.

    9. Add cornstarch paste stirring until it isstarchy.

    10. Splash the chicken grease before serving.

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