Vegetables in Canton Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 1 handful cashew nuts
- some vegetable broth
- some water
- 6 tablespoon soy sauce, dark
- 3 tablespoon chili sauce, sweet
- 3 teaspoons rice vinegar
- 6 teaspoons sugar
- 3 teaspoons cornstarch
- 2 teaspoons pepper
- some oil
- 1 bell pepper (s)
- 1 head broccoli
- 2 carrot (s)
- 1 handful mushrooms
Print Recipe
Pin Recipe Instructions
- Chop the garlic and chop the cashew nuts. Then fry both briefly and add the corn starch.
- Deglaze with the soy sauce, chili sauce and rice vinegar. Add enough water so that the sauce is still slightly viscous. Add sugar, pepper and vegetable stock and bring to the boil briefly.
- Chop the vegetables and fry them in a wok. The vegetables can vary according to taste. Pour the sauce over it and bring to the boil again briefly.
- It is best to serve fresh basmati rice with it. Alternatively, meat can also be served with it.
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