Chinese vegetable recipes in restaurant style

Chinese Vegetable is fun and nutritious to eat This Chinese Vegetable We always eat at the restaurant. If you can create a pleasant atmosphere in the home, then the restaurant will be better than that. So today you have Chinese Vegetable Recipe in the Restaurant Style. Let's know the recipe.
• Materials

• The broccoli 1.5 tall (not shortened)
• Barabat 250 grams (tall, curved cut)
• Medium size of carrot (5-6, it should be cut and cut)
• Medium size of PEG 1 (curved like a carrot)
• One share of cabbage 4 percent.
• Capsicum cut 1 long sliced.
• Black pepper powder 1 table spoon
• 1 tablespoon of soy sauce (dark tea)
• Corn FlaoR 2 tablespoons of water should be taken in 1/2 cup water
• 1 table spoon of sugar
• Make chicken chest meat tall.
• 2 cups of hot water
• For cooking Corn Flowers
  Ginger and garlic cut into 1 table spoon
• Onion (to be redeemed by 4 shares)
  • Initiation
  All vegetables except capsicum have to be boiled separately. When baking a little salt and corn flower mix, then the color of vegetables is fine. Green color will be more green. (The color of the vegetables that will be darker)
• Vegetables will be a little more than a half-board. Be careful not to melt. Once boiled, take out the water in the water
  Will be
• Now add oil in a pan and fry until ginger and garlic is light golden.
  Once you have become frozen with chicken. With a little salt, peppercorn powder and soy sauce, fry for 4-5 minutes
  Now take a minute to cook on the capsicum and onion and take 4 to 5 minutes with all the vegetables and stir well.
• Cover it with 2 cups hot water. When the water is slightly reduced or after 5-6 minutes, open the lid with corn flavored water (this time must be stirred quickly) and cook for 2-3 minutes.
  Now drop off with sugar and lemon juice.
  Tips

1. Good for boiling different colors to keep the color of the vegetables better.
2. Of course, while boiling, give corn flour and salt. It keeps the color of vegetables right.