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| Stir-Fried Green Beans and Carrots |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thursday, 14 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 A all vegetables recipe. For the ultra health conscious and vegetarians, you will still get a tasty treat even with the use of chicken stock cube.Ingredients: 2pc medium size Carrots, peeled, julienned ½ kilo Green Beans 1 tsp Minced Garlic 1 Tbsp Light Soy Sauce Pinch of Salt 100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water 1 tsp Cornflour mixed with 1 Tbsp Water Preparations: 1. Cut peeled carrot into think strips and slice the beans diagonally. 2. Heat a little cooking oil in a wok. 3. Stir-fry garlic until fragrant. 4. Add carrots and stir-fry for a minute before adding the beans. 5. When the beans start looking a little translucent, add the remaining ingredients. 6. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.) 7. Serve.
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