Difference between revisions of "Su Chao San Jiao"
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1. Heat wok over medium-high heat. When hot, add [[oil]], then stir-fry [[garlic]] and [[ginger]]. Add vegetables, and continue to stir-fry. | 1. Heat wok over medium-high heat. When hot, add [[oil]], then stir-fry [[garlic]] and [[ginger]]. Add vegetables, and continue to stir-fry. | ||
Latest revision as of 10:20, 15 July 2012
Description
(Stir-Fried bamboo shoots, cabbage, and Red and green peppers in Spicy Bean Sauce)
Ingredients
- 2 Tbs. vegetable oil
- 1 tsp. garlic, thinly sliced
- 1 tsp. ginger, thinly sliced
- 4 oz. bamboo shoots, diced
- 4 oz. cabbage, shredded
- 4 oz. red bell peppers, cubed
- 4 oz. green bell peppers, cubed
- 2 scallions, trimmed and cut into 2-inch lengths
- 1 tsp. spicy bean sauce
- 1 cup water
- 1 tsp. red vinegar
- 1 tsp. granulated sugar
- 2 tsp. soy sauce
- 1 Tbs. cornstarch
- 1 Tbs. water
Procedures
1. Heat wok over medium-high heat. When hot, add oil, then stir-fry garlic and ginger. Add vegetables, and continue to stir-fry.
2. Stir in bean sauce, water, vinegar, Sugar and soy sauce. Mix cornstarch with water, and stir into vegetables. Continue cooking until thickened, 1 or 2 minutes more.
Remove from heat, and serve.
