Thursday, 2 July 2009

Hot and sweet vegetable stir fry

Try it once and you would want to eat this again and again.
Carrot: 1 large
Tenduresteam Broccoli: 6-7
Courgette: 1/2
Mung sprouts: handful
Red pepper: 1/2
Asparagus: 5-6
Mushrooms: 2
Paneer / tofu: 1 slice
Coriander: handful

Ginger garlic paste: 2-3 tbs
Dry red chili : 2-3 (take more if you want more hot)
Dark soya sauce: 5-6 tbs
Red chili sauce: 3-4 tbs
Chinese salt: pinch
Sugar: 2 tbs
Corn flour: 3 tbs
Salt to taste
Sesame oil : 2-3 tbs (normal oil will be okay too)

For garnish:
Freshly crushed pepper.

Wash and chop every vegetables like shown in the photo below. Wash coriander and just cut off leaves with hands.
In a bowl take 1 cup of water, add soya sauce, chili sauce, sugar, cornflour and mix well.
Heat pan add oil and add red chilies once oil is hot. Cook chilies until its dark brownish.
Note: If you are watching your weight:Cook in non-stick pan. After the chili is cooked till brown in oil, remove all the oil and follow the recipe. This will give the pan nice oil coating and chillies will give our dish a nice flavour. Leave the chilies in the pan.

Add ginger garlic paste, mung sprouts, carrot and saute. After a minute add broccoli, capcium and stir well. Add paneer, mushroom and stir well. We are going to add vegetables in order of their cooking time. After another minute add aspragus and courgette. Add salt to taste and mix well.
Add saucy water to the vegetables. Bring it to boil and stir well to let gravy thickens. Once it boils add coriander and mix well. We don't have to cook vegetables too much. At the end of the dish they should be well cooked but crispy in taste.
Once gravy boils remove from flame and serve hot with rice or noodles. Garnish with freshly crushed papper.

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