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Braised Mixed Vegetables with Gingko Nuts
Vegetables and Vegetarian Foods
|Braised Mixed Vegetables with Gingko Nuts|
2 Tablespoons sesame oil
20 small black mushrooms, soaked, stems removed and discarded, each cut in half
1 can gingko nuts, drained
1 can white asparagus, spears drained and cut across in half
5 small gai lan, quartered the long way
2 canned Roma tomatoes, each one quartered
1 Tablespoon chicken fat, rendered
1 Tablespoon thin soy sauce
1 Tablespoon mushroom soy
1 Tablespoon Chinese black vinegar
1 teaspoon salt
2 cups vegetable stock
2 Tablespoons cornstarch
1. Heat wok or fry pan, then add the oil, and stir-fry the mushrooms for four minutes.
2. Add the gingko nuts, asparagus pieces, gai lan, and the tomatoes, and stir fry for two minutes then add the chicken fat, soy sauces, vinegar, salt and the stock, and simmer for three minutes.
3. Raise temperature to high, mix cornstarch with two tablespoons cold water, and stirt-fry until thickened, then serve.