Stir Fried Vegetables with Cracked Black Pepper
|Black mushrooms||5 Large|
|Button mushrooms||250 Gram|
|Baby corn||250 Gram|
|Oyster sauce||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable soup cubes||1|
|Sugar free sweetener||1 Tablespoon, powdered|
|Shelled green peas||3⁄4 Cup (12 tbs), boiled|
|Cracked black pepper||1 Teaspoon|
|Garlic||5 Clove (25 gm), chopped|
Wash black mushrooms and soak in water for 5 minutes.
Drain and slice finely.
Wash button mushrooms and slice finely.
Cut broccoli into large florets, wash and blanch for 5 minutes.
Scrape carrots and slice finely.
Cut baby corn into 1" pieces.
Heat oil in a non-stick kadhai or wok over moderate heat.
Add garlic and stir-fry for 1 minute.
Stir in soya sauce, oyster sauce, water, soup cube and sweetener and bring to boil.
Add black mushrooms and continue boiling for about 5 minutes.
Remove from heat.
Just before serving, return pan to high heat and add remaining vegetables, salt and cracked black pepper to pan.
Taste and adjust seasoning.
Stir-fry over high heat for 1 minute and serve immediately.