Mixed vegetable in hot pepper Recipe

Name: Mixed vegetable in hot pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g cauliflower; 75 g carrots; 100 g baby corn; 100 g Chinese cabbage; 100 g mushrooms; 100 g broccoli florets; 100 g bamboo shoots, chopped; 100 g asparagus, chopped; salt; 20 g cornflour; oil (for cooking); 50 ml soya sauce; 20 g garlic, chopped; 50 g spring onions, chopped; 35 g dry red pepper, chopped; 30 g ginger, julienned; ½ teaspoon sugar; 450 ml water

Servings: persons

100 g cauliflower
75 g carrots
100 g baby corn
100 g Chinese cabbage
100 g mushrooms
100 g broccoli florets
100 g bamboo shoots, chopped
100 g asparagus, chopped
salt
20 g cornflour
oil (for cooking)
50 ml soya sauce
20 g garlic, chopped
50 g spring onions, chopped
35 g dry red pepper, chopped
30 g ginger, julienned
½ teaspoon sugar
450 ml water

1
BOIL all the vegetables together.
2
Heat the oil in a wok or sauce pan.
3
Saute the garlic, juliennes of ginger, dry red pepper and spring onions until fragrant.
4
Add the sugar and the boiled vegetables along with the water and cook on high flame.
5
When the mixture is boiled, blend the corn-flour into it.
6
Season to taste.
7
Stir for one or two minutes.
8
Remove from heat and serve hot.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 100 g cauliflower, 75 g carrots, 100 g baby corn, 100 g Chinese cabbage, and more.

Yes, Mixed vegetable in hot pepper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed vegetable in hot pepper

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