Prep 45 mins
Cook 20 mins
From "Chinese New Year", Good Food Magazine February 1988
- 1 lb baby carrots, pared, trimmed
- 1 (15 ounce) jar baby corn
- 1 lb fresh mushrooms
- 3 red bell peppers
- 3 tablespoons minced scallions
- 2 tablespoons minced fresh ginger
- 2 1⁄2 tablespoons minced garlic
- 1 teaspoon dried red pepper flakes
- 3⁄4 cup chicken broth
- 3 1⁄2 tablespoons soy sauce
- 2 1⁄2 tablespoons chinese rice wine (or sake)
- 2 tablespoons sugar
- 2 1⁄2 teaspoons vinegar (Chinese black or 1-1/2 t. Worcestershire sauce)
- 2 1⁄2 teaspoons cornstarch
- 1 teaspoon oriental sesame oil
- 3 tablespoons safflower oil (or corn oil)
- Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
- Combine scallions, ginger, garlic, and pepper flakes.
- Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
- Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.
Nice side dish. We really enjoyed how simple this was and how nicely everything tasted together. Thanks, Jackie, for sharing. Made for Culinary Quest 2014.
Very well written recipe and very tasty! I am going to add some broccoli next time because I think the sauce would be great on broccoli. I cut the amount of vegies down to serve two, but made the full amount of sauce because I was serving this over steamed rice.
This is a very straight-forward veggie stir fry and sauce, with clear instructions. I actually used green bell pepper, green chile pepper, radish, corn kernels, and carrots for the veggies (plus scallions and garlic).