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Mixed vegetables with almonds
Artist: _
Categories: Asian, Chinese, Entrees, Ethnic, Vegetables
Yield: 6
Rating: 0
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Ingredients:
1 xBroccoli (stalk)
1 tspCornstarch
2 tbspSoy sauce
2 tbspWine, Shaoxing or dry sherry
3 tbspOil
1/4 cupAlmonds, whole, blanched
1 tspGinger, minced
4 xOnions, green, trimmed and
1 xCut into 2-inch lengths
1 eachPepper, red or green, seeded
1 eachAnd cut into 1-inch squares
1 xCelery, stalk, sliced diagon
12 xCorn, ears, Chinese canned
1 xBaby, drained (optional)
1/2 cupMushrooms, fresh, sliced OR
3 xDried black mushroom caps
Procedures:
1Trim base of broccoli stem.
2Starting at base, cut across stem into 1/8-inch slices.
3Continue slicing until top comes apart into florets.
4Blanch in lightly salted boiling water 30 seconds, transfer to bowl of ice water to keep cold.
5Dissolve cornstarch in soy sauce and wine and set aside.
6Heat wok over medium heat and add oil.
7Add almonds and cook, stirring constantly, until almonds begin to brown.
8Remove and drain on paper towels.
9Remove all but 1 tbls oil from wok.
10Increase heat to medium-high.
11Add ginger, stir and cook a few seconds until fragrant.
12Add green onions, bell pepper, celery and baby corn (if used).
13Cook 1 minute, stirring constantly.
14Drain broccoli and add to wok with mushrooms and almonds.
15Stir-fry just until mushrooms soften.
16Stir cornstarch mixture and add to wok.
17Stir and cook until sauce thickens and becomes glossy.
18Transfer to warm serving platter.
 
 
 
 

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