Rainbow Greens

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

• 2 tbsp ELAIESE Red Palm Oil
• 3 cloves of Garlic (minced)
• 1 Red & Yellow Bell Pepper (sliced)
• 1 Carrot (sliced)
• 1 cup of Shimeji Mushrooms (sliced)
• ½ bouquet of Broccoli
• 1 cup of Baby Corn
• ¼ cup of Soy Sauce
• 3 tbsp Oyster Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Sesame Oil
•   ½ cup of Chicken Broth
• 1 tbsp Corn Starch
• Green Onions (chopped) for garnish
• Sesame Seeds for garnish

Ingredients:

1. Heat the red palm oil over medium high heat using a wok or pan. Add in the garlic and sauté until light brown in colour. Add in the vegetables and sauté for another 3 minutes until the veggies are almost tender.
2. In a small bowl, whisk together soy sauce, sugar, sesame oil, chicken broth and corn starch.
3. Pour the sauce over the veggies and cook until the sauce has thickened. Garnish with chopped onions and sesame seeds before serving.