How To Cook Mixed Vegetable Stir Fry

 

Ingredients

• 1/2 cabbage
• 1/2 broccoli head
• 1/2 shredded carrots
• 2 garlic cloves (pressed or minced)
• 1 tablespoon olive oil (for stir-frying)
• 1 teaspoon sesame oil (for flavoring)
• salt to taste
• black pepper

Instructions

1. Heat up water in a large pot, filled about 2/3 of the way. Add a few drops of oil to it. This will allow the vegetables to retain its colours. 
   
   
   
2. Rinse the cabbage and cut it into 1-inch pieces. Shred the carrots. Rinse the broccoli and cut it into bit-sized florets. Set them aside. 
3. Once the water boils, drop the vegetables into the wok. Stir it and turn up the heatand bring it to a boil. Let the vegetables blanch for 3 minutes. Transfer them to a colander and drain it. 

   

   
   
4. Heat up the wok or skillet with 1 tablespoon olive oil over medium-high heat.
5. Add minced garlic and saute it for 20 seconds to release the aroma. 

   

   
   
6. Add the vegetables and fry it. Stir it constanly for about 3 minutes. 
7. Season it with salt and pepper to taste. Add sesame oil and continue to stir it for another 20 seconds or so. 

   

   
   
8. Remove it from heat and serve immediately. 

   

   
   
   

How To Cook Corn & Tomato Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups frozen corn, thawed
• 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi
• 1/4 cup fresh basil leaves, chopped

Instructions

1. In a saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes. 
   
   
   
3. Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth. 
4. Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 mnutes, stirring it occasionally. 

   
   
5. Remove the saucepan from the heat. Stir in the tomatoes and basil. 

   

   
   
6. Stir the tomatoes and basil occasionally untill thoroughly cooked. 

   
   
7. Ladle the soup into serving bowls.