April 21, 2014

ORIENTAL VEGETABLES

Ingredients:
Radish - 115 gm
Carrots - 115  gm
Celery - 2 sticks
Green Capsicum - 1/2
Ginger - 1"
Garlic - 2 cloves
Thread egg noodles - 225 gms
Oil - 2 tbsp
Spring onions - 3-4
Bean Sprouts - 115 gms
Salt and freshly ground pepper

For Sauce:
Orange juice -  4 tbsp
Shoyu - 2 tbsp
Honey - 2 tbsp
Cider vinegar - 1 tbsp
Dry sherry - 1 tbsp
Corn flour - 1 tbsp
Tomato puree - 1 tsp 

Method:

  • Cut all the vegetables into strips, keeping them in separate piles. Crush the ginger and garlic. 
  • Mix the sauce ingredients in a bowl and keep aside.
  • Boil the noodles as per the instructions of the packet. Drain and keep aside
  • Heat a wok, add oil and heat until hot, then add the spring onions and ginger and stir fry for 2-3 minutes until softened.
  • Add vegetables, garlic and stir fry for a further 2-3 minutes, leaving them still crunchy.
  • Add the celery and green capsicum and stir fry for 2-3 minutes.
  • Add the bean sprouts and continue cooking for 1-2 minutes.
  • Stir the sauce mixture, pour it over the vegetables, add the drained noodles and toss again until evenly combined and heated through.
  • Season with salt and pepper and serve immediately.
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