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Broccoli And Baby Corn Stir-fry ( Chinese Cooking )

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp oil

  2. 1 tsp finely chopped garlic (lehsun)

  3. 1/2 cup onions , cut into wedges

  4. 1/2 cup capsicum , cut into wedges

  5. 1 1/4 cups broccoli or cauliflower florets , parboiled

  6. 3/4 cup diagonally sliced baby corn , parboiled

  7. 1/2 cup french beans , cut diagonally , parboiled

  8. 1/4 cup diagonally sliced cucumber

  9. 1 tbsp cornflour dissolved in

  10. 3/4 cup water

  11. a pinch sugar

  12. salt and freshly ground black pepper powder to taste

  13. For The Topping

  14. 7 to 8 cashewnuts (kaju) , lightly fried

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok / kadhai on a high flame till it smokes.

  2. Add the garlic and sauté on a high flame for a few seconds.

  3. Add the onions, capsicum, broccoli, baby corn, french beans and cucumber and sauté on a high flame for 2 to 3 minutes.

  4. Add the cornflour mixture, sugar, salt and pepper and simmer till the sauce thickens. Serve hot topped with the fried cashewnuts.

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