Broccoli, Baby Corn and Carrot Vegetable


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This dish is low in fat despite what the name "creamy" vegetables may suggest. Accompany these creamy vegetables with hot steamed rice to make a quick and wholesome meal.

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Makes 4 servings
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1 cup broccoli florets (parboiled)
1/2 cup baby corn , sliced (parboiled)
1/4 capsicum , sliced
3/4 cup carrot , sliced (parboiled)
1/4 cup chopped spring onions
1/4 cup cucumber sliced diagonally
1/4 cup milk
1 tbsp cornflour mixed with 1/2 cup of
2 pinches of sugar
1 tbsp oil
2 tsp finely chopped green chillies
salt to taste

For The Garnish
1/4 cup chopped spring onion greens

  1. Heat the oil in a wok or frying pan over a high flame. Add the green chillies, broccoli florets, baby corn, capsicum, carrots, spring onion whites and cucumber and stir-fry over a high flame for 2 minutes.
  2. Mix the milk and cornflour paste. Add to the vegetables and cook for 1 minute. If the mixture is too thick, add a little water.
  3. Add the sugar and salt and simmer for a few minutes.
  4. Garnish with the spring onion greens and serve hot with steamed rice.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
1 review received for Broccoli, Baby Corn and Carrot Vegetable

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 Reviewed By
Loves FoodMarch 12, 2013

Healthy colorful vegetable. Broccoli florets with baby corn cooked in a cornflour base.

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Reviewed March 12, 2013by Loves Food

Healthy colorful vegetable. Broccoli florets with baby corn cooked in a cornflour base.

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