Red Roast Vegetables Recipe
Red Roast Vegetables Recipes
sweet potatoes, cut into 5 x 1 cm (2 x 1/2
turnips, cut into 2.5 cm (1 in) pieces
large carrots, cut into 2.5 cm (1 in)
fresh red chilies, seeded and chopped
clove garlic, finely chopped
piece fresh root ginger, peeled and
dark soy sauce
Chinese Vegetable Stock
strips fresh root ginger, to garnish
Preheat oven to 200oC
(400oF), Gas 6.
Bring a large saucepan of water to
the boil, add prepared vegetables and cook for 5 minutes.
Place drained vegetables in a
non-stick roasting pan.
In a small bowl, mix together oil,
chilies, garlic, ginger, hoisin sauce, soy sauce and stock and spoon
Stir thoroughly to coat vegetables
and roast for 30 minutes, basting occasionally, until tender.
Garnish with strips of ginger and
This makes an ideal accompaniment to roast
meats such as Roast Pork with Honey.
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