Mr. Wangs Chinese Buffet

Recipes

Home Recipes

Mr. Wang's Vegetable Deluxe

A.
10 to 12 buds broccoli
6 to 8 fresh bottom mushroom cut in half
8 to 10 snow peas
8 to 10 slices carrots
4 to 6 black mushroom (option, soak in water about 30 minutes until mushrooms become soft; then remove stem and cut mushroom in half.)
8 to 10 bamboo shoots slices
8 to 10 celery slices
4 to 6 pieces red bell pepper


B.
1 piece garlic, chopped
1 tablespoon oil
2 teaspoon rice wine
5 cups water
teaspoon salt
1 teaspoon sugar
teaspoon white pepper
teaspoon sesame oil


C.
2 teaspoon cornstarch
1 tablespoons water
Mix together cornstarch and water.


Heat 5 cups water into wok. Add to wok all items from "A" and boil for 2 minutes.

Remove from heat and set aside.

Add 1 tablespoon of oil into wok and add chopped garlic and rice wine; stir-fry, then add water, salt and sugar and stir-fry.

Add vegetables and stir-fry well. Add white pepper stir-fry.

Add mixed cornstarch to make gravy. Stir-fry well and turn off heat.

Add sesame oil and mix.

Remove from heat and serve.