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How to Cook Crunchy Chinese Vegetable

Crunchy Chinese Vegetable

This is a microwave version of a stir fry where the vegetables are cooked very quickly. The difference is that here the sauce is made before they are cooked and is used as a marinade.


  • 225g (8 oz) carrots, cut into julienne strips

  • 225g (8 oz) turnips, diced

  • 225g (8 oz) mangetout, sliced

  • 100g (4 oz) mooli (white radish), cut into julienne strips

  • Salt and black pepper

  • For the sauce

  • 15ml (1 tbsp) sunflower oil

  • 1 clove garlic, crushed

  • 2 spring onions, chopped

  • 150ml (1/4 pint) boiling vegetable stock

  • 15ml (1 tbsp) wine vinegar

  • 30ml (2 tbsp) honey

  • 15ml (1 tbsp) shoyu

  • 15ml (1 tbsp) sherry

  • 100g (4oz) fresh pineapple, grated

  • 5ml (1 tbsp) aniseed

  • 10ml (2 tsp) arrowroot


  1. Prepare all the vegetables and arrange in a large dish.

  2. For the sauce, put the oil in a medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the garlic and spring onions and cook for 30 seconds.

  3. Add the remaining ingredients, except the arrowroot, and cook for 3 minutes, 600W (11/2 minutes, 700W; 31/2 minutes, 500W), stirring once or twice.

  4. Dissolve the arrowroot in a little water, then stir into the sauce. Cook full for 2 minutes, 600W (11/2 minutes; 21/2 minutes, 500W), stirring once.

  5. Pour the sauce over the vegetables, stir well, then cover and cook for 5 minutes (4 minutes, 700W; 6 minutes, 500W), stirring once or twice.

  6. Leave to stand for 2 minutes, then season to taste. Serve with noodles or rice.

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