Chinese Vegetables in Hot Garlic Sauce

by Tarla Dalal

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Chinese cooking is almost synonymous with hot garlic sauce. Here, the sauce joins hands with baby corn and other interesting vegetables to provide an enjoyable dining experience.

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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4.
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Ingredients

1 cup cauliflower florets, parboiled
1/2 cup sliced capsicum
1/2 cup sliced baby corn, parboiled
1/4 cup sliced french beans , parboiled
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup tomato puree
2 tsp cornflour mixed with 1 cup of water
a pinch of sugar (optional)
2 tbsp oil
salt to taste

Method

Heat the oil in a wok of frying pan on a high flame. Add the ginger, garlic and green chillies and stir-fry over a high flame for a few seconds.
Add the vegetables and sauté for a few minutes.
Add the tomato purée, cornflour paste, sugar and salt and simmer for a few minutes.
Serve hot.

RECIPE SOURCE : Corn