Ingredients:
5 oz. tomato
5 oz. carrot
5 oz. baby corn
5 oz. French beans
1 ½ oz. white fungi
1 tsp minced garlic
Scalding ingredients:
2 slices ginger, 2 sprigs scallion
Seasoning:
2 tbsps Zhenjiang vinegar
2 tbsps ketchup
2 tbsps sugar
1/2 tsp salt
1 cup water
Sauce:
1 tsp cornstarch
1 tbsp water
Directions:
1. Skin and seed tomato. Cut each into 4 quarters.
2. Peel and shred carrot. Wash and set aside baby corns.
3. Soak white fungi until soft, wash and cook in scalding ingredients for 5 minutes. Remove and drain.
4. Trim French beans. Section and fry with 1 tbsp oil until green and dish up.
5. Stir fry minced garlic with 1 tbsp of oil until fragrant. Add carrot, baby corn, white fungi and seasoning. Stew for about 15 minutes. Then put in tomatoes and French beans. Stew for another 5 minutes. Stir in sauce. Dish up and serve.
