Bangladeshi-style Chinese Vegetables
(Number of servings: 6)
Method:
1.Chicken (remove the skin) with 250ml water in medium high heat for 5 mins. Take the boiled chicken out from the liquid and cut in small pieces. Keep the liquid as chicken stock.
2.Boil 375 ml water in a pot. Blanch broccoli, cauliflower, carrot and long beans separately in water until half-cooked. Keep different kinds of vegetables separate and use the water as vegetable stock.
3.Heat vegetable oil in wok on medium high heat. Add chopped garlic and green chili. Stir fry for 30 sec. Then add the half-boiled vegetables one after another,and stir fry about 1 min after adding each kind. Add baby corn and stir fry for 1 min. Add capsicum, onions,mushroom, chicken breast and stir fry them as well.
4.Mix soy sauce, oyster sauce, black pepper and pinch of salt, and add to above. Continue to stir fry for 2-3 mins until all well coated with sauce. Add chicken stock and stir fry for 1 more min.
5.Put vegetables stock in a cup and mix corn starch in it. Add the mixture to the vegetables and stir fry until the stock thickens. Serve hot.
Ingredients:
| Chicken breast | 1 pc (marinate with seasoning) |
| Broccoli | 1 cup ( cut into bite size) |
| Cauliflower | 1 cup ( cut into bite size) |
| Carrot | 1 cup ( cut into bite size) |
| Long bean | 1 cup ( cut into bite size) |
| Vegetable oil | 1 tbsp |
| Garlic | 4-5 (medium-sized; chopped) |
| Green chili | 6-7 (chopped) |
| Baby corn | 1 cup (cut into bite size) |
| Red and yellow capsicum | 1 cup (cut into bite size) |
| Onion | ½ cup (chopped) |
| Mushroom | 1 cup (cut into bite size) |
| Soy sauce | 1 tbsp |
| Oyster sauce | ½ tbsp |
| Black pepper | ½ tsp |
| Salt | To taste |
| Corn starch | 1 ½ tbsp |
| Water |
Marinade
| Garlic paste | ½ tbsp |
| Ginger paste | ½ tbsp |
| Salt | To taste |