If it is too light, mix two tablespoons of cornstarch with ¼ cup of water and add to the pan. * Note: If the consistency of the gravy is too thick, add water in ¼ cup increments till desired consistency is achieved. Turn off the heat and serve hot with rice, dalo, cassava or noodles.Sprinkle the black pepper, then taste the gravy for salt and add more if required.Cook till a thick gravy forms – this takes about 2 minutes.Add this to the pan and mix frequently to avoid catching to the pot Make the gravy mixture by combining the cornstarch and water in a jug or bowl to make approximately one cup of gravy*.Gently add the cabbage, turning to combine it through and letting it wilt.Place the vegetables into the pan (except Chinese cabbage) and cook on high heat for 5 – 7 minutes or until done (prevent overcooking the vegetables to keep them crisp).If there is a lot of water in the pan, cook till the water reduces (lower heat if garlic begins to burn)
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