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Vegetable Platter
Ingredients
| 1 tbsp | rice vinegar |
| 1 tbsp | mirin |
| 1 tsp | cornstarch |
| 2 tsp | soy sauce |
| 1 | green onion, including tender tops, minced |
| 2 tbsp | peanut oil or vegetable oil |
| 250 g | small fresh mushrooms, caps only halved |
| 2 small | zucchini, cut into strips |
| 1 | red bell pepper, seeded, deribbed and cut into strips |
| 1 large can(s) | baby corn, 175 g, halved lengthwise |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
For the Sauce:
Combine the vinegar, mirin, cornstarch, soy sauce and green onion in a bowl and stir to dissolve the cornstarch. Set aside.
Preparing the Vegetables:
In a wok over high heat, warm the oil. Add the mushrooms, zucchini and bell pepper and stir and toss every 15-20 seconds until the vegetables are tender-crisp, 3-4 minutes. Add the baby corn and stir for 1 minute.
Quickly stir the reserved sauce, add to the wok and stir until all ingredients are heated through and the sauce thickens slightly, 1 minute longer. Taste and adjust the seasoning. Serve immediately. For an all vegetable meal, pair this with Tofu-Vegetables and Fried Rice.
Combine the vinegar, mirin, cornstarch, soy sauce and green onion in a bowl and stir to dissolve the cornstarch. Set aside.
Preparing the Vegetables:
In a wok over high heat, warm the oil. Add the mushrooms, zucchini and bell pepper and stir and toss every 15-20 seconds until the vegetables are tender-crisp, 3-4 minutes. Add the baby corn and stir for 1 minute.
Quickly stir the reserved sauce, add to the wok and stir until all ingredients are heated through and the sauce thickens slightly, 1 minute longer. Taste and adjust the seasoning. Serve immediately. For an all vegetable meal, pair this with Tofu-Vegetables and Fried Rice.
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