An assortment of simmered vegetables

Name: An assortment of simmered vegetables
Cuisine: China
Ingredients: an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; vegetable oil, for stir-frying; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; sea salt, to taste; thick soy sauce; 150 ml/5 fl oz chicken or vegetable stock; an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 150 ml/5 fl oz chicken or vegetable stock

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

an assortment of your preferred vegetables - about a handful of each, such as cauliflower, baby sweetcorn, broccoli, carrot, pepper, etc., cut into attractively shaped pieces of equal size
150 ml

Asia
China
Side dish
Vegan

Method

Bring a large pan of water to the boil, then blanch all the vegetables for about 30 seconds. Drain and put to one side.
Heat a wok, add a little oil and stir-fry the drained vegetables for 2-3 minutes.
Add the stock, cornflour mixture, soy sauce and salt and continue to stir-fry until the sauce thickens, then serve.