The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/1485/Vegetables_Oriental
Vegetables Oriental
Yield: 6 portions
Ingredients
| 2 |
tablespoons |
onion flakes
|
|
|
| 1/2 |
teaspoon |
instant minced garlic
|
|
|
|
|
Water
|
|
|
| 1 |
bunch |
broccoli (1 lb.)
|
|
|
| 3 |
tablespoons |
salad oil
|
|
|
| 1 |
cup |
thinly sliced carrots
|
|
|
| 2 |
cups |
coarsely shredded cabbage
|
|
|
| 2 |
tablespoons |
cornstarch
|
|
|
| 2 |
teaspoons |
sugar
|
|
|
| 1 1/2 |
teaspoons |
ground ginger
|
|
|
| 1/8 |
teaspoon |
ground black pepper
|
|
|
Directions:
Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften. Meanwhile, cut broccoli in flowerettes; trim stems; cut crosswise into thin slices (makes 6 cups); set aside. In a large skillet or wok, heat oil until hot. Add onion and garlic; saute for 3 minutes. Add carrots and reserved broccoli; cook and stir for 10 minutes. Add cabbage; cook and stir for 2 minutes. Mix cornstarch with sugar, ginger and black pepper; blend in 1 1/2 cups cold water. Stir into skillet. Cook and stir until mixture boils and thickens.
Source: American Spice Trade Association
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/1485/Vegetables_Oriental