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Gao Chinese sweet peas corn baby carrots white onion cornstarch peanut oil black bean-garlic chili oil sesame oil syrup water cornstarch
Viewed: 22 - Published at: 8 years agoIngredients
- 250 grams Nian Gao
- 100 grams Chinese sweet peas, tips picked off
- 100 grams young corn, cut into bite-sized pieces
- 100 grams baby carrots, cut into bite-sized pieces
- 100 grams white onion, thinly sliced
- 15 grams cornstarch, for dusting
- 50 milliliters peanut oil
- For the Sauce
- 15 milliliters black bean garlic paste
- 15 milliliters chiu chow chili oil
- 15 milliliters sesame oil
- 15 milliliters honey/maple syrup
- 30 milliliters cold water
- 3 grams cornstarch
Method
- Mix all ingredients for the sauce in a small bowl.
- Cut Nian Gao into bite-sized pieces. Lightly dust with cornstarch.
- Heat peanut oil in a frying pan. Pan-fry Nian Gao for about 2 minutes per side over medium heat. Set aside.
- In the same pan, add peas, carrots, young corn, and onions. Sautee for 3-4 minutes over high heat.
- Return Nian Gao to the pan and pour in the sauce mixture. Cook for about another minute, stirring continuously.
