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Vegetable Stir Fry And Asparagus With Rice Part 1 - Finishing

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How to Cook... Episode 3 Part 1. Basic Stirfry (black bean and baby-corn). Talks about the basics of making a stirfry, vinegar and sugar, and how to make rice. Also, garlic and black-pepper asparagus as a side.
  Rice 2 Cup (32 tbs)
  Cold water 4 Cup (64 tbs)
  Asparagus 1 Cup (16 tbs)
  Garlic 1
  Carrots 1
  Broccoli 1
  Broccoli stalks 1
  Onion 1
  Green bell pepper 1
  Red bell pepper 1
  Snow peas 1
  Mushrooms 1
  Green onions 1
  Ground ginger powder 1 Teaspoon
  Thyme 1 Teaspoon
  Soya sauce 3 Tablespoon
  Chili sauce 1 Teaspoon
  Black bean garlic sauce 1 1⁄2 Tablespoon
  White vinegar 3 Tablespoon
  Sugar 2 Tablespoon
  Babycorn 1 Can (10 oz)
  Canola oil 1 Cup (16 tbs)

Prepare the rice on a saucepan.

In a different pot bring some water to boil and put the asparagus for getting tender.

Heat canola oil in a skillet over medium high heat and add the onions. Now add chopped bell peppers and stir a while. Finally add all the vegetables and saute. Sprinkle the ginger powder, thymes and soya sauce over the stir fried vegetables. If you want to make it hot, then add the chili sauce and the bean sauce. Finally add the vinegar and sugar. Combine well to mix the ingredients with the vegetables. Put the sliced babycorn in the skillet.

Add garlic, salt and oil to boiling asparagus.

Serve the salad with rice and asparagus on the side.

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Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Looking for crispy and flavorful vegetable appetizers to go with rice, here is a recipe to make one using lots of vegetables. Check out Basic Vegetable Stirfry, boiled Asparagus and rice with which the appetizers are served along. In the video catch up the chef putting the rice and asparagus to boil separately and stir frying the vegetables. Watch the following video for the finishing part.

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Vegetable Stir Fry And Asparagus With Rice Part 1 - Finishing Recipe Video