Cantonese Vegetables with rice

Cantonese Vegetables with rice

INGREDIENTS

• 1/2 Cabbage Cut into big chunks

• 2 Medium sized carrots parboiled & cut into thick rounds

• 2 medium sized onions cut into four

• 1 Capsicum cut into 8 pieces

• Some green vegetables

• Chicken pieces

• 2 Cups water

• 2 tbsp Soya sauce

• 1 tsp Chilli sauce

• 1 tsp Vinegar

• 1 tsp Pepper

• Salt to taste

• 1/4 tsp ajinomoto

• 1 tsp Sugar

• 2-3 tbsp Cornflour dissolved in water

• 2 Bowls Boiled & fried rice

PROCEDURE
Wash & cut vegetables & chicken pieces into big pieces.Stir fry each vegetable separately in little oil. Do not over fry.The colour of vegetables should not change & crispiness intact.Take these out into a serving dish. Heat 1 tbsp oil. Add soya sauce, chilli sauce, vinegar, salt, pepper, ajinomoto & sugar. Stir on low heat for a few seconds. Add water. Boil. Add cornflour paste, stirring continuosly. Remove from fire when thick. Add the vegetables to the sauce & serve hot with boiled & fried rice.