Cooking with Peachy

Archive for July 12th, 2009

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• ASSORTED SHELLED SEAFOOD – 400gr
• CARROTS – 200gr
• HOLLAND BEANS – 200gr
• CAULIFLOWER – 200gr
• RED BELL PEPPER – 100gr
• BABY YOUNG CORN – 230gr
• CHINESE CABBAGE – 100gr
• SLICED ONION – 1 PC. (medium sized)
• CHOPPED ONION – 3 cloves
• OYSTER SAUCE – 3 tbsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• BROTH CUBE – 1 PC. (classic flavor)
• BLACK PEPPER POWDER – A PINCH
• CORNSTARCH – 4 tsp.

DIRECTIONS:

Bring to a boil a large quantity of water in large pot, add broth cube and carrots and boil for 5min. Strain carrots and add cauliflowers boiling for 3min. Follows every 3min baby young corn and stalks of chinese cabbage. Set aside all boiled vegetables as well as the vegetable broth.

Heat a large non-stick frying pan or wok. Add the extravirgin olive oil and saute onions, garlic, add seafoods, holland beans, black pepper powder, oyster sauce and simmer for 2min. Add bell pepper and after 1min, add previously boiled vegetables within some of its cooking water, keep simmering for 2min while ina small cup dissolve 4 tsp. of cornstarch, add to the preparation to thicken the sauce and serve.