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.
2 Cup (32 tbs)
4 Cup (64 tbs)
1 Cup (16 tbs)
Green bell pepper
Red bell pepper
Ground ginger powder
Black bean garlic sauce
1 1⁄2 Tablespoon
1 Can (10 oz)
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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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.