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Salient. Official Newspaper of the Victoria University Students' Association. Vol 44 No. 13. June 15 1981

Stir Fry Veges

Stir Fry Veges

Ingredients: ¼ cabbage thinly sliced, ¼ cauliflower sliced, 1 capsicum sliced, 1 carrot cut into thin strips, 2 T oil, onion sliced, salt and pepper, It cornflour.

Method: Heat up the wok, brown the onions in the heated oil, add the carrot and the cauliflower to stir fry for a while and then add the cabbage and capsicum. Add a little water and salt and pepper and continue stir frying for a minute. Mix cornflour with ½ cup water and some Maggi chicken stock and add to veges and when the sauce thickens after a minute, dish out and serve hot.

Note: Normally, Chinese food is served communal style with the food in the centre and everybody helps themselves to the amount they would like and eat it with their rice. This week's menu will serve about four or five. Bon Appetit.

Vincent Wong