Food Blogs
Broccoli, Baby Corn and Carrot Salad Recipe
Prep Time | 15 minutes |
Cook Time | 10 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 cup broccoli florets parboiled
- 1/2 cup baby corn sliced(parboiled)
- 1/4 capsicum sliced
- 3/4 cup carrots sliced (parboiled)
- 1/4 cup chopped spring onions
- 1/4 cup cucumber sliced diagonally
- 1/4 cup Milk
- 1 cup tbsp cornflour mixed with 1/2of milk
- 2 pinches of sugar
- 1 tbsp Oil
- 2 tsp finely chopped green chillies
- salt to taste
For The Garnish
- 1/4 cup chopped spring onion greens
Ingredients
For The Garnish
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Instructions
- Heat the oil in a wok or frying pan over a high flame. Add the green chillies, broccoli florets, baby corn, capsicum, carrots, spring onion whites and cucumber and stir-fry over a high flame for 2 minutes.
- Mix the milk and cornflour paste. Add to the vegetables and cook for 1 minute. If the mixture is too thick, add a little water.
- Add the sugar and salt and simmer for a few minutes.
- Garnish with the spring onion greens and serve hot with steamed rice.