Barbecued Chinese Vegetables

Name: Barbecued Chinese Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 c, 4-6 serving(s)
Ingredients: 1 tablespoon canola oil; 1 garlic clove, crushed; 1 onion, sliced; 1 teaspoon gingerroot, minced; 200 g jicama, sliced; 200 g cabbage, chopped; 100 g bamboo shoots; 1 carrot, peeled, cut into strips; 50 g baby corn, cut into 1/2 inch; 1 big red bell pepper, sliced; 1 tablespoon soy sauce; 4 tablespoons hoisin sauce; 4 tablespoons catsup; 2 teaspoons all-purpose flour; 200 g tofu, diced; 200 g portabella mushrooms

Submitted by Frenzy

"- A healthy yet mouth-watering assortment of Chinese vegetable in a traditional Chinese barbecue sauce"

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Ready In:: 30mins
Ingredients:: 16
Yields:: 6 c
Serves:: 4-6

ingredients

1 tablespoon canola oil
1 garlic clove, crushed
1 onion, sliced
1 teaspoon gingerroot, minced
200 g jicama, sliced
200 g cabbage, chopped
100 g bamboo shoots
1 carrot, peeled, cut into strips
50 g baby corn, cut into 1/2 inch
1 big red bell pepper, sliced
1 tablespoon soy sauce
4 tablespoons hoisin sauce
4 tablespoons catsup
2 teaspoons all-purpose flour
200 g tofu, diced
200 g portabella mushrooms

directions

In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.
In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.
Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.
Add all the remaining vegetables and simmer for 2 minutes.
Add the tofu and simmer for 1 minute.