Food, recipes and more

By Chef Chandan Prajapati

Royal Ming Style Vegetable Stew


Oil for cooking - 2 tbsp

Garlic pods - 1tbsp

Onion chopped - 1tsp

Ginger chopped-1/ 2  tsp

Water - 500 ml

White fungus mushroom - 1 large cut into 1 inch pieces

Button mushroom - 8 to 10 each

Broccoli - florets of 1

Coloured bell pepper - 1 each cut into 1 inch triangle

Spring onion sliced - use 1

Bamboo shoots sliced - use half a handful

Red chilli paste - 1/2 tsp

Sriracha sauce - 1 tsp

Sauce tomato ketchup - 1 tsp

Oyster sauce - 1 tsp

Light soya sauce - 1 tsp

Salt to taste

Sugar - 1 tsp

White pepper powder - 1/2 tsp

Chinese five spice powder - 1/2 tsp

Aniseed powder - 1/4 tsp

Sesame oil -1 tsp

Rice wine -1 tbsp

Corn flour mixed in some water for thickening - use  2 tbsp corn flour with some water 


Spring onion chopped - 1 tsp


1. Heat oil in a wok. Add garlic pods, chopped onion and chopped ginger. Stir on high heat for few seconds. Add water. Bring the water to a boil. Add all the vegetables. Add all the sauces and spices. Boil on high heat for 2 minutes. 

2. Mix corn flour with some water. Bring the sauce to  boiling point and add the corn mixture and stir well. Once the sauce is lightly thick remove from the heat and serve garnished with chopped spring onions.


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