Broccoli, Baby Corn and Mushroom on rice

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Ingredients:-

  1. Oil – 1 tbsp. + 1 tbsp. ; divided
  2. Onion – 1/2 cup, finely chopped
  3. Garlic – 1 big clove, minced
  4. Ginger – 1 tsp., finely chopped
  5. Mushroom – 1.5 cups, thinly sliced
  6. Broccoli – 1.5 cups, cut into florets
  7. Baby corn – 1/2 cup, thinly sliced diagonally
  8. Soy sauce – 1 tsp.
  9. Cornflour – 1/2 heaping tbsp.
  10. Vegetable stock – 1 cup
  11. Spring onion – 1/4 cup, chopped
  12. Celery – 2 tbsps, chopped
  13. Salt – to taste

Method:-

  1. Heat 1 tbsp. of oil in a broad non-stick pan and add the finely chopped onions, garlic & ginger. Cook till the onion turns pink in colour.
  2. Stir in the sliced mushrooms, salt and pepper powder. Cook till the mushroom turns soft and is completely dry. Transfer this onion-mushroom mixture to a plate & keep it aside.
  3. To the same pan, add 1 more tbsp. of oil . Add the broccoli florets and baby corn. Add salt & stir fry on medium high heat for 3-4 minutes or till the veggies are cooked but slightly crunchy.
  4. Add the mushroom-onion mixture, soy sauce and mix well.
  5. Add the cornflour to vegetable stock & mix. Add to the pan & cook till slightly thick.
  6. Switch off heat & stir in the chopped spring onions and celery.
  7. Serve this hot with steamed rice.
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