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.
INGREDIENTS
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
Method
Prepare all the vegetables and arrange in
a large dish.
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.
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.
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.
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.
Leave to stand for 2 minutes, then season
to taste. Serve with noodles or rice.
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