knorr-snack-stalks-shanghai bok choi vegetable-platter
Prepare Our Fresh Vegetable Dish
  • 15 Min. Prep
  • 20 Min. Cook
  • 10 Servings
  • 75 Calories

Crisp, colorful, and covered in a delicious Knorr® Chicken Broth sauce, this vegetable dish is the perfect platter for big occasions, parties, or family meals. Bok choy and baby corn lend some crunch, while Knorr Chicken Broth provides a welcome umami flavor.

Ingredients
  • 1 (18 oz) small chicken (whole)
  • 9 oz fresh lily bulbs
  • 2 oz ground pork
  • 8 wonton wrappers
  • 3 thin ginger slices
  • 2 stalks green onion, diced
  • 1 tbsp goji berry
  • 1 tbsp Knorr® Chicken Broth Mix
  • 80 fl oz water
  • 16 stalks Shanghai bok choy
  • 1 can baby corn
  • 1 can straw mushroom
  • 12 stalks baby carrot
  • ½ bubs lily buds
  • 6 pieces cloud ears
  • 1 tbsp goji berry, soaked
  • 1 tbsp canola oil
  • ½ tbsp Knorr® Chicken Broth Mix
  • ¾ cup Knorr® Clear Chicken Broth
  • 6 cups water
  • 1 tsp oyster sauce
  • ½ tsp salt
Directions
1

Wash and clean the bok choy, removing the old leaves and retaining the tender parts for use later. Cut the baby corn into two strips by slicing down the center.

2

Pour 6 cups of water into a large wok and place on the heat. Add ½ tsp of salt and ½ tsp of Knorr® Chicken Broth Mix. First blanch the bok choy, then add the baby corn and baby carrots.

3

Remove the vegetables from the wok, place on a round serving dish and arrange into a circle. Add an extra 1 tbsp of oil to the wok, toss in the straw mushrooms and follow up with oyster sauce, lily buds, cloud ears, and a dash of both sugar and salt. Stir fry for 2 minutes and then remove from the heat.

4

In a clean pan, add Knorr® Clear Chicken Broth, bring to the boil, then stir in your cornstarch solution and the sesame oil. Stir until the sauce thickens and pour over the vegetables.

6

Place the cloud ears, lily buds, and straw mushrooms on top of the plated vegetables, then sprinkle with goji berries. Serve immediately.