Saucy Mixed Vegetables
The most efficient way to clear six kinds of vegetables before they all wilt.
- Time
- 20 min
- servings
- 4
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 5.500
Equipment used:StoveWok
Contains: Gluten, Shellfish, Soy
Ingredients
Quantities adjust automatically.
- 1 bunchMustard greensNot yet
- 1 pcCarrotNot yet
- 100 gCabbageNot yet
- 100 gBroccolioptionalNot yet
- 80 gButton mushroomoptionalNot yet
- 6 pcBeef meatballNot yet
- 150 gChicken breastoptionalNot yet
- 4 cloveGarlicNot yet
- ½ pcOnionNot yet
- 2 tbspOyster sauceNot yet
- 1 tbspSoy sauceNot yet
- 1 tbspCornstarchNot yet
Dissolve in 3 tbsp water
- ½ tspPepperNot yet
- 1 tspSaltNot yet
- 2 tbspCooking oilNot yet
Method
- 1
Fry the garlic and onion until fragrant.
- 2
Add the chicken and meatballs, cook until they change colour.
- 3
Add carrot first, then broccoli, mushroom, cabbage, and finally the greens. Order matters — hardest first.
- 4
Pour in 200 ml water, oyster sauce, soy sauce, pepper, and salt. Bring to a quick boil.
- 5
Stir in the cornstarch slurry until the sauce thickens and turns glossy.
Estimated nutrition per serving
- Energy
- 163 kkal
- Protein
- 5 g
- Carbohydrate
- 16 g
- Fat
- 9 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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