Ingredients
- K&N's Chicken Tempura -12 pieces
- K&N's Stok Cube – 1
- Cooking Oil - 3 tbsp
- Diced Carrot - ¾ cup; boiled
- Broccoli - 1 cup; boiled
- Green Peas - ½ cup; boiled
- Water - ½ cup
- Garlic - 1 tbsp
- Onion - ½ cup; diced
- Mixed Capsicum - 1 cup; diced
- Soy Sauce - 1 tbsp
- Chilli Sauce - 2 tbsp
- Ketchup - 2 tbsp
- Vinegar - 2 tbsp
Method
Heat 1 tbsp oil and sauté the boiled carrots, broccoli and green peas.
Add water and K&N's Stok Cube. Mix to dissolve cube.
Cover and cook for 5 minutes. Uncover and stir to evaporate excess moisture.
In separate pan heat oil and sauté garlic, onion and capsicum. Add the sautéed vegetables.
Add soy sauce, chilli sauce, ketchup, vinegar and mix.
Fry K&N's Chicken Tempura as per instructions on pack and add to vegetables; mix well to coat with sauce.
Garnish with green onion and serve warm.