Cooking Vegetables-Chinese Style

I love vegetables and feel incomplete if vegetables are not included in main meals.Fortunately, my children all eat and love their vegetables as well.

I do not like too much spices in vegetables. The Chinese method of preparing the vegetables suits my taste.

This is how I cook the Chinese stir fried vegetables.

Ingredients:
4 pieces each of 3 types of any mushrooms;(button,, abalone or black mushrooms)
4 pieces abalone
4 young corn
100g broccoli
6 pea pods
100g carrot
2 pieces bean curd
100g cauliflower

You can also use other vegetables you fancy such as water chestnuts, asparagus or celery.
All vegetables except the bean curd, and abalone are washed and cut to bite sizes and scalded in boiling water for 3 minutes and set aside.
Mix 1/2 cup chicken stock with 1 tbsp corn flour in a small bowl. Add 1 tsp salt, 2 tsp black pepper powder and 2 tsp soya sauce and set aside.

Heat a little oil in a wok or large frying pan and fry 4 cloves of garlic, crushed and chopped.Add abalone. Add vegetables and bean curd (quartered) and stir fry lightly for 2 minutes.Stir in the stock for 2 more minutes until gravy thickens.

Enjoy hot with plain white rice.