Stir Fry Colorful Assorted Vegetable Delights
This luscious stir-fry features an interesting contrast of textures and flavours.
Good to Know
Substitute the macadamia nuts with Nestlé Cornflakes to add a delicious crunchiness to the dish.
|2 tablespoon||cooking oil|
|1 tablespoon||garlic, chopped|
|60 g||fresh lily bulbs|
|6||baby sweetcorn, sliced|
|150 g||white shimeji mushroom, roots removed|
|30 g||white fungus, pre-soaked, cut into small pieces|
|12 pieces||honey peas, sliced into 2|
|½ tablespoon||MAGGI® Oyster Sauce|
|2 teaspoon||MAGGI® CukupRasa™|
|2 teaspoon||sesame oil|
|½ tablespoon||corn flour, diluted in 1 tablespoon water for thickening|
|50 g||toasted macadamia nuts, chopped|
- Heat 2 tablespoons oil. Sauté ginger and garlic until fragrant. Add in the rest of the ingredients and the seasoning (except for the honey peas and diluted corn flour).
- Stir-fry until the ingredients are brought to a boil. Let it boil for a minute and then, add in the honey peas. Stir well.
- Add cornflour to thicken the gravy. Give it a good mix and add in toasted macadamia nuts. Serve and enjoy while hot!
Energy 174 kcal