- Oil
- Soy sauce
- Cornstarch
- Water
- Fresh ginger root
- Garlic, minced for sauteing, or sliced otherwise
- Vegetables such as broccoli, water chestnuts, bamboo shoots, baby corn, sprouts, carrots, radish, turnip
- Cashews, almonds, sesame seeds
- Chicken (optional)
Heat oil in saute pan, dutch oven, or wok. Saute ginger, and garlic if you desire your garlic sauteed as opposed to having a stronger garlic flavor. Combine water, soy sauce, and cornstarch, and then gradually add to the oil in a wok or dutch oven, stirring until thickened. Saute the vegetables in the sauce. Add any further ingredients which do not need to cook, such as cashews. Enjoy over rice.
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