Mixed vegetable in Corn Starch Sauce
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Mixed vegetable in Corn Starch Sauce calories by ingredient
Introduction
This is a Chinese based recipe that would go great with Noodles or Fried Rice This is a Chinese based recipe that would go great with Noodles or Fried RiceNumber of Servings: 5
Ingredients
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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 Ingredients
Corn 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)
Directions
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