Application Conditions
Application Procedures
Maid Characteristics
Useful Links
Login
Password
中文版
English
Tagalog
Bahasa
Recipe
>
素菜
>
STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
Please select:
---Please select---
Japanese and Thai Pomelo Salad
Buttered Broccoli
Burdock with Vegetable
Braised Bamboo Pith Rolls
Bamboo Pith with Mushrooms
Mango Salad
Curry Vegetable
Braised Mixed Peppers
Sautee Assorted Mushroom
Cucumber Roll
Stewed Pumpkin
Deep Fried Tofu
Sichuan Vegetable with Cold Bean Curd
Deep-fried Beancurd Carrot Rolls
Eggplant with tomato sauce
Fried Konjac
Herbs Saute Potatoes
Pan-fried Shanghai Bok Choy
Sautee Eggplant
Sweet and Spicy Mushrooms
Sauteed mushrooms with walnuts
Thai Vegetable Roll
Vegetarian Pumpkin
Honeyed Vegetarian Rolls
Pan Fried Eggplant
Vegetarian Pot
Sautee Eggplant and Minced Pork
Stewed Taro in Coconut Juice
Spicy Oyster Mushrooms
Kimchee fried pancake
Sweetened Deep Fry Potatoes
Braised Eggplant in Abalone Sauce
Asparagus with Ginger Sauce
Fried Tofu in Soy Sauce
Grilled Eggplant with Minced Pork
Stuffed Tomatoes with Assorted Mushroom
Sauteed Assorted Vegetables
Double Fruit Salad
STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
Tempura Asparagus Rolls
Baked Eggplants and Tomatoes
Baked Eggplant
STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
Ingredients
Button mushrooms 200 g [7 oz] [sliced]
Sugar snaps 90 g [3 oz]
Carrot 50 g [2 oz][sliced]
Bell pepper 1 [cut into pieces]
Seasoning
Sauce Mix :
Lee Kum Kee Chicken Marinade 3 tbsp
Corn starch 1 1/2 tsp
Marinade
Cooking Method
1.
Stir-fry all vegetables in 2 tbsp oil for about 2 minutes. Stir in sauce mix and heat through.
Home
|
Terms of Use
|
About Us
|
Contact Us
Copyright © 2006 maid.hk. All Rights Reserved.
Powered by
E
mploy
Easy Limited.
579
