Recipes
CORN, CARROT & PATCHOI MEDLEY
Ingredients
2 medium carrots, sliced into ½ inch thick rounds
1 can whole kernel corn, drained
1 bundle patchoi
1 small onion, chopped
4 cloves garlic, chopped
¼ tsp salt
¼ tsp ground black pepper
1 tsp all purpose seasoning
Few dashes of pepper sauce, optional
1 tbsp oil
2 oz butter
½ cup water or vegetable stock
Directions
- Separate and wash the leaves of the patchoi bundle. Chop into pieces.
- Heat oil and butter in a sauté pan over medium heat.
- Add the onion and cook for 1 minute. Add the garlic and cook for a few seconds, being careful not to let it burn. Add the carrots and mix. Let cook for a minute or two.
- Sprinkle in the all purpose seasoning, salt, black pepper and pepper sauce if using. Mix well.
- Add the patchoi leaves and the water or stock. Add the corn and mix all the vegetables together.
- Cover and let cook for 5 – 7 minutes or until the patchoi is tender. Taste and adjust seasonings. Serve.
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