Friday, 4 October 2013

KUNG PAO VEG

CHEF BB
KUNG PAO VEG

INGREDIENT
Vegetables mixed wedges (parboiled)  2 cups
Dry whole red chilies                                6 no
Chopped ginger                                                 2 tsp
Chopped garlic                                         2 tsp
Soy sauce                                                 1 tsp
Sugar                                                                  a pinch
Corn flour mixed with water                     1 tbsp
White vinegar                                            1 tsp
Fried cashew nuts                                    ½ cup
Oil                                                               2 tbsp
Salt                                                             to taste

METHOD OF PREPARATION
1.   Heat the oil; add the dry red chilies and sauté until they turn brown over a medium flame.
2.   Add the ginger, garlic and sauté for a few more seconds.
3.   Add the vegetables, 2 cups of water, soya sauce, sugar and salt and allow it to come to a boil.
4.   Add the corn flour paste and bring to a boil.
Finally add the vinegar and fried cashew nuts and mix well.
5.   Serve immediately.

COPY RIGHTS RESERVED BY @CHEF BB

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