Indonesia Foods - Cumi Bokcoy

Material:

Bokcoy300 gr-squids squid, cleaned, halved, cut into 3 x 4 cm, slice100g mushrooms, halved200 Mini bokcoy gr, clean, intact leaves100g carrots, sliced lengthwise 1 x 3 cm1sdt cornstarch with water melted200 ml broth2 tablespoons cooking oilMarinade:4:01 ea onion, finely chopped3 garlic cloves, finely chopped1 spring onion stalks, cut into 1 cm unfaithful1 tsp tbsp oyster sauce2.1 c. Tablespoon sesame oilSoy sauce 1 / 2 c. Soup4.1 c. Teaspoon salt

    * Heat the oil, sauté onion until soft, and add garlic, fry till fragrant. Enter the octopus boil down to them.
    * Broth, oyster sauce, soy sauce, sesame oil and salt to add.
    * Enter mushrooms, spring onions and carrots, mix well, put bokcoy. Add the cornstarch, stir and cook until cooked and thickened. Lift and serve.
Serves 4