Recipe Ingredient
- 5 young sweet corn shoots, cut into halves
- 150g cauliflower, cut into florets
- 1 big onion, quartered
- 200g medium-size prawns, shelled but leave tail intact
- 5 water chestnuts, sliced
- 150g squid, sliced
- 8 button mushrooms, sliced
- 100g carrot, cut into flowers
- 50g red capsicum, cut into chunky pieces
- 100g sweet peas
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp chicken stock granules
- 1 tsp chopped garlic
- 3 tbsp oil
- 4 tbsp water
- Thickening (combine):
- 1/2 tsp corn flour
- 2 tbsp water
Instructions
- Heat oil and saute chopped garlic until aromatic. Add prawns and stir-fry. Add cauliflower, carrot and water chestnuts. Add water and stir-fry well for 2 minutes. Add seasoning and the rest of the ingredients and continue to stir-fry till cooked. Add thickening to the gravy and stir well to mix.
- Dish out and serve immediately.