Ingredients:

water
1 t salt
2 t oil
3 cloves garlic, chopped
1 slice ginger, about 2 cm²
2 pkts fresh baby corn (or 1 can, drained)
2 heads of broccoli florets
5-6 fresh mushrooms, chopped
1 T dark soy sauce
½ t sugar
½ t sesame oil
3 t cornflour mixed with ½ c cold water

Method:

1. In a saucepan filled with 1 cm water, add salt, oil, garlic and ginger. 

2. Bring to the boil.

3. Add the fresh baby corn. 

4. Cover and cook for 4 mins. 

5. Remove. (Omit this step if using canned corn.) 

6. Add broccoli to the same water. 

7. Cover and cook for 5 mins.

8. Remove.

9. Arrange corn and broccoli on a plate.

10. Still using the same water, cook mushrooms till soft. 

11. Remove ginger slice.

12. Flavour with dark soy sauce, sugar and sesame oil to taste. 

13. Blend cornflour and water.

14. Add to the boiling liquid, stirring constantly to prevent lumps forming.

15. When ready to serve, drizzle sauce over the vegetables.

16. Garnish with chopped spring onions or slivered almonds.

**Cauliflower florets can be substituted for baby corn.