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Creamy Vegetables


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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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Serves 4.


Ingredients


1 cup cauliflower or broccoli florets (parboiled)
1/2 cup baby corn, sliced (parboiled)
1/4 capsicum, sliced
3/4 cup carrots, sliced (parboiled)
1/4 cup chopped spring onions
1/4 cup cucumber sliced diagonally
¼ teaspoon Ajinomoto powder (optional)
1/4 cup milk
1 tablespoon cornflour mixed with ½ cup of water
2 pinches of sugar
1 tbsp oil
salt to taste

For the garnish
1/4 cup chopped spring onion greens

Method
  1. Heat the oil in a wok or frying pan over a high flame. Add the cauliflower, baby corn, capsicum, carrots, spring onion whites, cucumber and Ajinomoto 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
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