Mixed vegetable in Corn Starch Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Yellow Peppers (bell peppers), 10 strips (remove)Green Peppers (bell peppers), .5 cup, strips (remove)*Peppers, sweet, red, fresh, .5 cup, sliced (remove)Broccoli, fresh, .5 cup, chopped (remove)Carrots, raw, .5 medium (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 2 cloves (remove)Sunflower Oil, 2 tbsp (remove)White Sauce IngredientsCorn Starch, .5 cup (remove)Water, tap, 2 cup (8 fl oz) (remove)Salt, 2 tsp (remove)Hot Pepper Sauce, 2 tsp (remove)Granulated Sugar, 1 tsp (remove)
Add the corn starch (basically corn flour in water) along with the some salt, sugar and the hot pepper sauce, mix it and keep aside.
In a wok, add 2 tbsp of oil and stir fry all the vegetables. When the vegetables are half cooked (it is better when the vegetables stay slightly crispy for chinese based recipes) add the corn starch water. Let it cook until the sauce thickens. Add salt as per taste. Add pepper per taste.
Serving Size: Makes 5 servings of .5 cup each
In a wok, add 2 tbsp of oil and stir fry all the vegetables. When the vegetables are half cooked (it is better when the vegetables stay slightly crispy for chinese based recipes) add the corn starch water. Let it cook until the sauce thickens. Add salt as per taste. Add pepper per taste.
Serving Size: Makes 5 servings of .5 cup each
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 991.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.6 g
- Protein: 1.1 g
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