Mixed Vegetables in Hot Pepper & Chicken in Hot Chilli Sauce
Posted Aug 09 2009 10:34pm
Mixed Vegetables in Hot Pepper ( Tasty stir - fried vegetables )
Serves : 4 Time required : 20 minutes
100 g cauliflower 75 g carrots 100 g baby corn 100 g Chinese cabbage 100 g mushrooms 100 g broccoli florets 100 g bamboo shoots , chopped 100 g asparagus , chopped Salt to taste 20 g corn flour
For the flavoring :
Oil for cooking 50 ml soy sauce 20 g garlic , chopped 50 g spring onions , chopped 35 g dry red pepper , chopped 30 g ginger , julienned 1/2 teaspoon sugar 450 ml water
Boil all the vegetables together.
Heat the oil in a wok or saucepan. Saute the garlic , juliennes of garlic , dry red pepper and spring onions until fragrant.
Add the sugar and the boiled vegetables along with the water and cook on high heat.
When the mixture is boiled , blend the corn flour into it. Season to taste. Stir for one or two minutes. Remove from heat and serve hot.
Nutritional value of each serving - 274kcal Fat : 14.8 g Carbohydrates : 25 g
Chicken in HotChilliSauce ( Chicken in a spicy sauce )
Serves : 4 Time required : 20 minutes plus marination time
375 g boneless chicken , diced White of 1 egg Oil for cooking 9 g fresh red chillies , sliced fine 45 g cucumber , diced 45 g spring onion , finely chopped 450 ml chicken stock 25 g green chilli paste 60 g soy sauce Salt to taste 1/2 teaspoon sugar 30 g corn flour ( reserve 2 teaspoon for later use )
1 teaspoon pepper powder
Marinate the chicken in salt , egg white , corn flour and pepper for 30 minutes.
Stir - fry until half cooked.
Heat the oil in a wok and saute the ginger , spring onion and green chilli paste until fragrant.
Add the stock , chicken , soy sauce , sugar and salt.
Allow the mixture to boil, add the remaining corn flour dissolved in a little water and mix well. Continue to saute for a minute or two. Remove from heat and serve hot.
Nutritional value of each serving - 273kcal Carbohydrates : 9.2 g Fat : 14.2 g proteins : 28 g