Pan-fried vegetables

Name: Pan-fried vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Asian ribbon noodles; 7-10 Tbsp Salt; 200 g Carrots; 300 g Broccoli; 300 g Cauliflower; 1 collar (approx. 150 g) Spring onions; 100 g Shiitake mushrooms; 1 glass (180 ml; drained weight 110 g) Corn Veal; 1 Garlic clove; 1 tablespoon (10 g) Oil; 40 ml Oyster sauce; 80 ml light soy sauce; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp Asian chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Asian ribbon noodles
7-10 Tbsp Salt
200 g Carrots
300 g Broccoli
300 g Cauliflower
1 collar (approx. 150 g) Spring onions
100 g Shiitake mushrooms
1 glass (180 ml; drained weight 110 g) Corn Veal
1 Garlic clove
1 tablespoon (10 g) Oil
40 ml Oyster sauce
80 ml light soy sauce
1 tablespoon (10 g) Cornstarch
7-10 Tbsp Asian chives

Directions

1
Cook the pasta in boiling salted water for about 8 minutes, drain. Clean, peel and slice the carrots. Clean broccoli and cauliflower, cut into florets and wash. Clean and wash spring onions and cut them into rings.
2
Clean, purify and halve the shiitake. Drain the corn cobs and cut in half lengthwise. Peel garlic and press it through a garlic press. Fry carrots, broccoli and cauliflower in hot oil.
3
Add the spring onion, mushrooms and garlic and fry briefly. Add oyster sauce, soy sauce and 100 ml water, simmer for about 10 minutes. Add the corn on the veal, simmer for another 2 minutes. Mix starch with some water until smooth, thicken sauce with it, bring to the boil again.
4
Serve garnished with Asian chives.