Tuesday, January 8, 2013

Easy Asian Mixed Vegetables (Chap Chay)

Easy Asian Mixed Vegetables

My own original recipe.
Prep Time: 15 minutes / Cook Time 20 minutes


10  beef balls
2 stems celery - cut diagonal
5 dried shiitake mushroom -soak and cut
1 medium carrot - cut diagonal
Some of snow peas
1/2 cauliflower - cut
2 sticks of dried tofu skin - soak and cut
1 green onion - cut 1 inch
1/2 cup chicken broth
1 1/2 tbsp soy sauce
1 clove garlic-chopped
1 teaspoon ground black pepper
1 tbsp olive oil
2 tbsp water + 1 tbsp cornstarch


Bring to boil for 2 minutes the carrot, cauliflower and the celery then rinse in cold running water.  Heat a tbsp of oil over medium heat and fry the garlic until fragrant, then add the snow peas, mushroom, tofu skin, beef balls, cooked vegetables and chicken broth.

Add ground black pepper, soy sauce and pinch of salt.  In a bowl, mix 2 tbsp water and a tbsp cornstarch and pour in the vegetable.  Cook until the juice thickens.  Add the green onion and transfer onto a serving plate.


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