Recipes - Indonesian

Stir-fried Mixed Vegetables
Stir-Fried Mixed Vegetables


The quick and easy recipe of stir-fried mixed vegetables is a delightful combination of oyster sauce and kecap manis. The use of these sauces together in this recipe shows the strong influence of Chinese cuisine on Indonesian cooking.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

30ml cooking oil
2 garlic cloves (finely chopped)
100g cauliflower (cut into florets and blanched)
100g snow peas (trimmed)
100g button mushrooms (halved)
200g Valcom Bamboo Shoots
200g Valcom Water Chestnuts
400g UFC Baby Corn
¼ cup chicken stock or water
4 tbsp Lee Kum Kee Panda Oyster sauce
1 tbsp ABC Sweet Soy Sauce (Kecap Manis)
2 tbsp ABC Salty Soy Sauce (Kecap Asin)
1 tsp sugar
1 tbsp corn flour (dissolved in 2 tbsp water)
pinch of ground pepper




Steps:
  1. In a wok under high heat, heat oil and stir-fry garlic and vegetables for 2 mins.
  2. Add chicken stock (or water) and cook for another 3 mins. Add oyster sauce, soy sauce, sweet soy sauce, sugar, pepper and corn flour mixture.
  3. Bring to the boil and allow to simmer for 3 mins until sauce thickens. Serve with steamed rice.

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Stir-fried Mixed Vegetables

Stir-fried Mixed Vegetables

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The quick and easy recipe of stir-fried mixed vegetables is a delightful combination of oyster sauce and kecap manis. The use of these sauces together in this recipe shows the strong influence of Chinese cuisine on Indonesian cooking.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

30ml cooking oil
2 garlic cloves (finely chopped)
100g cauliflower (cut into florets and blanched)
100g snow peas (trimmed)
100g button mushrooms (halved)
200g Valcom Bamboo Shoots
200g Valcom Water Chestnuts
400g UFC Baby Corn
¼ cup chicken stock or water
4 tbsp Lee Kum Kee Panda Oyster sauce
1 tbsp ABC Sweet Soy Sauce (Kecap Manis)
2 tbsp ABC Salty Soy Sauce (Kecap Asin)
1 tsp sugar
1 tbsp corn flour (dissolved in 2 tbsp water)
pinch of ground pepper

Instructions
  1. In a wok under high heat, heat oil and stir-fry garlic and vegetables for 2 mins.
  2. Add chicken stock (or water) and cook for another 3 mins. Add oyster sauce, soy sauce, sweet soy sauce, sugar, pepper and corn flour mixture.
  3. Bring to the boil and allow to simmer for 3 mins until sauce thickens. Serve with steamed rice.

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