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8 small Corn
1 can Mushrooms, Peeled
2 medium Tomatoes
8 small Bok Choy, Stalk
½ teaspoon Salt
1 cup Chicken Stock
1 teaspoon Peanut Oil
¼ teaspoon Sugar
Cornstarch, Paste
2 tablespoon Oil
Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins, halve. Wash and trim bok choy stalks. Use slender end of stalk only . Drain baby corn and straw mushrooms.
Steam baby corn and straw mushrooms 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern.
In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables.
1 can Mushrooms, Peeled
2 medium Tomatoes
8 small Bok Choy, Stalk
½ teaspoon Salt
1 cup Chicken Stock
1 teaspoon Peanut Oil
¼ teaspoon Sugar
Cornstarch, Paste
2 tablespoon Oil
Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins, halve. Wash and trim bok choy stalks. Use slender end of stalk only . Drain baby corn and straw mushrooms.
Steam baby corn and straw mushrooms 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern.
In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables.