| Ingredients: | | | | keep this garlic sauce aside. Soak the mushrooms in |
| * Dried mushrooms 4 nos. | | | | warm water for 20 mins, drain, rinse, discard the |
| * French beans 100 gms. | | | | stalks and cut the mushrooms into slices. |
| * Onion 1 no. | | | | Cut the onions, french beans, capsicum, carrots, |
| * Capsicum 1 no. | | | | mushrooms and drop them in boiling water and cook |
| * Cooked chicken slices 500 gms. | | | | for 5 mins, then drain. Heat oil in a pan and add the |
| * Carrots 100 gms. | | | | chicken and vegetables and cook for 3-4 minutes. |
| * Chicken stock ¼ liter. | | | | Add the stock, sugar, garlic sauce, salt and pepper |
| * Sugar ½ tsp. | | | | and bring to a boil, stirring all the while. |
| * Soya sauce ¼ cup. | | | | Keep on low heat for a few mins, mix cornflour with |
| * Crushed garlic flakes 4 nos. | | | | sherry and add to the sauce mixture. Bring to a boil |
| * Cornflour 1½ tsp. | | | | and stir till sauce thickens and serve hot. Steaming |
| * Dry sherry 2 tbsps. | | | | heats the vegetable and softens its texture. It's |
| * Oil 2 tbsps. | | | | gentler than boiling and allows the vegetable to |
| * Salt & Pepper As required | | | | maintain its colour if not overdone. Use a stainless |
| Instructions: | | | | steel steamer that will fit into most good size sauce |
| Place the soya sauce in a pan with crushed cloves of | | | | pans. Make sure you use a pan with a tight fitting lid. |
| garlic. Bring to a boil and then simmer for 2 mins and | | | | |