Close
Mixed Vegetables Shanghai
Ingredients
-
3 medium carrots, thinly sliced
-
2 cups cauliflower florets
-
1 medium onion, cut in 1/2-inch (1 cm) wedges
-
1 tablespoon corn oil
-
2 cups sliced mushrooms
-
1 medium green pepper, cut in 1/2-inch (1 cm) strips
-
1/2 cup canned sliced bamboo shoots, well drained
-
1 cup Orient Express stir-fry sauce (recipe below)
-
Rice (optional)
-
Orient Express Stir-Fry Sauce
-
2-1/2 cups chicken broth
-
1/2 cup Argo® Corn Starch
-
1/2 cup soy sauce
-
1/2 cup Karo® Light Corn Syrup
-
1/2 cup dry sherry
-
1/4 cup cider vinegar
-
2 cloves garlic, minced OR pressed
-
2 teaspoons grated fresh ginger
-
1/4 teaspoon cayenne pepper
Directions
Combine carrots, cauliflower, onion and corn oil in 3-quart (3 L) microwave safe dish.
Microwave covered on high (100%) for 3 minutes.
Stir in mushrooms, green pepper, bamboo shoots and stir-fry sauce.
Microwave uncovered 10 minutes or until sauce boils and thickens, stirring twice. If desired, serve with rice.
Orient Express stir-fry sauce:
Combine broth, corn starch, soy sauce, corn syrup, sherry, vinegar, garlic, ginger and red pepper in 1-1/2-quart (1-1/2 L) jar with tight-fitted lid.
Shake well. Store in refrigerator up to 3 weeks. Shake well before using.