ASSORTED VEGETABLES IN COCONUT CURRY SAUCE (特色葡汁四蔬)   類別 : 蔬菜
 
Ingredients : Asparagus /Broccoli 150 g [5 oz], Cauliflower 150 g [5 oz], Canned button/straw mushrooms 90 g [3 oz], Canned baby corn 90 g [3 oz] [cut all vegetables into mouthful size], Crab-flavored sticks 3 [torn into shreds]
 
Method : 1. Cook all vegetables in boiling water until tender. Drain and arrange on a deep serving plate. Keep warm.
2. Stir-fry crab-flavored stick shreds in 1 tbsp oil. Stir in sauce mix and cook until sauce thickens. Pour over vegetables and serve hot.
* Can be baked at 220C/425F preheated oven until the top is golden yellow.
 
Seasoning : Sauce Mix：
Lee Kum Kee Coconut Curry Sauce (Portuguese Sauce) 3 tbsp, Coconut milk 75 ml [1/3 cup], Water 250 ml [1 cup], Corn starch 2 tbsp
 
*The recipe is brought to you by Lee Kum Kee
 
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