Chinese Mixed Vegetables
|Chinese green vegetables||250 Gram, cut into 1 cm lengths (Choi Sum)|
|Straw mushrooms||100 Gram, drained and liquids reserved|
|Baby sweet corn||100 Gram, drained and liquid reserve|
|Tomatoes||2 Large, peeled, seeded and sliced|
|Brown sugar||1 Tablespoon|
|Light soy sauce||1 Teaspoon|
|Sesame oil||1 Teaspoon|
Blanch the greens in boiling water for 2 minutes, drain and reserve the liquid.
Put the reserved mushroom and sweetcorn liquids in a jug and make up to 250ml (1 cup) with the greens water.
Sprinkle tomatoes with sugar.
In a wok, bring stock to the boil, add tomatoes and simmer for 3 minutes then add the mushrooms and sweetcorn.
Simmer for 6 minutes until the corn is heated through.
Lift vegetables from stock and arrange on a warmed serving plate; keep warm.
Reserve the cooking stock.
To make sauce, in a small bowl, blend together cornflour (cornstarch) and a little of the reserved liquid.
In a small saucepan heat the remaining stock and gradually stir in blended cornflour (cornstarch).
Bring to the boil, stirring, then simmer until thickened.
Stir in soy sauce and sesame oil.
Pour over vegetables.