Broccoli and Baby Corn Stir-fry ( Chinese Cooking )

by Tarla Dalal

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Broccoli is called ‘gai lan’ in chinese and is an extremely favorite vegetable in the chinese kitchen. A stir-fry with broccoli is probably one of the fastest cooking dishes and very delicious too. Broccoli and baby corn are tossed in together with capsicum, onions, french beans and cucumber and topped with some crunchy cashews. Fresh pepper, garlic and soya sauce blend well with the vegetables giving out a delicious aroma. This stir-fry looks a beautiful green and yellow, and is certain to grab attention when laid on the table. Enjoy!

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Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 servings
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Ingredients

2 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup onions , cut into wedges
1/2 cup capsicum , cut into wedges
1 1/4 cups broccoli or cauliflower florets , parboiled
3/4 cup diagonally sliced baby corn , parboiled
1/2 cup french beans , cut diagonally , parboiled
1/4 cup diagonally sliced cucumber
1 tbsp cornflour dissolved in 3/4 cup water
a pinch sugar
salt and freshly ground black pepper powder to taste

For The Topping
7 to 8 cashewnuts (kaju) , lightly fried

Method

Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and sauté on a high flame for a few seconds.
Add the onions, capsicum, broccoli, baby corn, french beans and cucumber and sauté on a high flame for 2 to 3 minutes.
Add the cornflour mixture, sugar, salt and pepper and simmer till the sauce thickens. Serve hot topped with the fried cashewnuts.

RECIPE SOURCE : Chinese Cooking-New Edition

1 review received for Broccoli and Baby Corn Stir-fry ( Chinese Cooking )

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
manjirid, November 20, 2010

This dish is an absolute delight! visually it looks amazing and the aroma of the sauteed broccoli and baby corn are mouth-watering! Two thumbs up!!

2 of 2 members found this review helpful

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