fixing
2 tablespoons vegetable oil
2 garlic cloves, pounded
1 medium dark colored onion, divided, cut
1 since quite a while ago red bean stew, cut into rounds
1/2 little head cauliflower, cut into little florets
2 green onions, trimmed, cut into 6cm lengths
1 medium carrot, peeled, scored along the edge with blade, cut into rounds
1/2 glass Massel chicken style fluid stock
1/2 teaspoons cornflour
1/2 little Chinese cabbage (wombok), thickly cut
Technique
Step 1
Warm oil in a wok or expansive profound skillet over medium-high warmth. Include garlic, onion and bean stew. Panfry for 2 minutes or until onion is quite recently diminished. Increment warmth to high. Include cauliflower, green onion and carrot. Panfry for 3 minutes or until carrot is right around delicate.
Step 2
Mix cornflour and 1/4 glass warm water in a little container. Add stock and cornflour blend to wok. Panfry for 2 minutes or until sauce bubbles and thickens. Include cabbage. Panfry for 1 minute or until simply shriveled. Season with salt and pepper. Serve instantly.
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