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BM# 34: Week 4/ Day 1 Theme: Cooking from Sapana's blog Dish: Fuzian Stir Fry Week 4 of BM# 34 and the theme for this week is one of my favorite themes, 'Cooking from fellow BMer'. I love browsing through blogs, but these days I hardly get anytime to do that, so this week's theme is great to focus on just one blog, pick 3 dishes and post them. Valli paired me with lovely Sapana who blogs at 'Cooking with Sapana'. Sapana has been blogging for about an year, but already has about 400 recipes on her blog. So you...


Servings

4 serving

Total time

40 minutes

Cuisines

Chinese


Ingredients

  • (1.25l) fish stock (- cut into florets)
  • 1 carrot (- small, julienned)
  • 6 ~ 8 Mushrooms (- diced)
  • 1 onion (- small, chopped)
  • 1 tomato (- medium, chopped)
  • 3 chilies (Green - slit)
  • 1 ginger (" - grated)
  • 2 cloves garlic (- grated)
  • 1 ~ 2 cups Vegetable Stock
  • 2 tsp cornstarch
  • 2 tsp sesame oil (Toasted)
  • 2 tbsps soy sauce ((low-sodium preferred))
  • 2 tsp sugar
  • to taste Salt
  • to taste Pepper


Method

  1. Heat 2tbsp peanut or vegetable oil in a large sauté pan. Add grated ginger and garlic and cook until fragrant, about 30 seconds.
  2. Next add onions, slit green chilies, carrot, broccoli and mushrooms. Cook on medium-high flame until the veggies start to turn lightly browned around the edges, about 3~4 minutes.
  3. Add the broth and bring to a boil, lower the heat and cook until the veggies are fork tender.
  4. In the meantime, whisk cornstarch with ½cup of water into a smooth slurry.
  5. Once the veggies are done, add soy sauce, sugar, salt and pepper. Mix well and bring to a boil again.
  6. Stir in the cornstarch slurry and cook until the gravy thickens.
  7. Just before turning off, add toasted sesame oil and mix well. Serve hot over steamed rice. Enjoy!!

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