Thursday, Dec 20 2007

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Stirfried Veggies in Red Sauce

Ingredients

Vegetables
Butter
Chilli-garlic sauce
Cornflour

Method

1. Chop any veggies which come to hand, into slivers making 2 cups.
2. Choose carrots, beans, bamboo shoots, cabbage, celery stick, etc.
3. Heat 1 tbsp butter in a nonstick pan.
4. Add veggies, stirfry till  crisp and bright.
5. Add 1 tin tomato puree, bring to a boil on high.
6. Dissolve 1 tsp. soy sauce, 1 tsp. Worcestershire sauce, 2 tsp. chilligarlic sauce 1/2 tbsp. cornflour in  1/2 cup water add to veggies.
7. Stir, adding more chillies, sugar, salt if required.
8. Garnish with chopped spring onion greens.
9. Serve hot with boiled noodles, pasta, or even steamed rice.

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