Recipe Centre

Gingered vegetables

Ingredients
250 ml baby green beans
250 ml broccoli florets
250 ml carrots, sliced on the diagonal
250 ml green asparagus or courgettes, sliced
5 ml oil
250 ml fresh button mushrooms, sliced
250 ml red pepper, sliced
15 ml grated fresh ginger or bottled minced ginger
1 clove garlic, crushed
20 ml soy sauce
3 ml cornflour

Method:
Place all vegetables, except mushrooms and peppers in a 2 litre casserole with the carrots on the bottom. Add water to cover and cook until the vegetables are tender, yet still crisp. In a 25 cm frying pan, heat the oil and sauté the mushrooms, peppers, ginger and garlic until just done. Blend soy sauce with cornflour and add to the sautéed vegetables. Add the steamed vegetables to the frying pan and toss to glaze.

Recipe From : Ideas

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