Steamed rice with vegetables in black bean sauce

One more Chinese gravy topped on hot steaming rice. The method remains the same with the vegetables and sauce changing to suit the mood of the family.



Ingredients



2 cups stock

1/2 cup cauliflower medium size

1/4 cup chopped carrots

1/2 cup chopped red, yellow & green capsicum

1/8 cup sweet corn kernels

3-4 garlic crushed

1/2 cup spring onions chopped into large pieces

2 tbsp cup spring onions green (optional)

2 tbsp black bean sauce

1 tbsp green chilli sauce

1 tbsp soya sauce

1 tbsp oyster sauce

4-5 tbsp corn flour mixed with 1/2 cup cold water

1 tsp chilli oil

4 tbsp peanut oil





Method



Heat the peanut oil in a large wok. Add the crushed garlic and fry for a minute. Add the chopped onion whites, fry for another minute. Add the cauliflower and stir fry it for a minute, followed by carrots & baby corn for another minute. Add the capsicum & corn to fry it for another minute. This ensures that the vegetables stay crisp. Add the stock and allow it cook for 3-4 minutes. When it starts boiling, add the cornflour mix and stir till it thickens. Add the chilli oil Stir well and allow it to simmer for a minute. Sserve with hot steaming rice.



For the steamed rice, you can pressure cook 2 cups rice with 3 cups water/ stock with 1 star anise, 1 tsp oil and 3-4 celery stock. Pressure cook for 7 minutes after the first whistle on a slow flame. Before serving, remove the celery sticks and star anise.