Hot Garlic Sauce with Baby Corn and Broccoli
by Tarla Dalal
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Crunchy broccoli and versatile baby corn find their home in a garlicky gravy that is perked up with Schezuan sauce and tomato ketchup. The intermixing of flavours, ranging from the pungency of garlic and the spiciness of green chillies to the tanginess of the sauces is quite exciting, making the Hot Garlic Sauce with Baby Corn and Broccoli a real attention grabber on any menu.
- Combine the cornflour and ½ cup water in a deep bowl, mix well and keep aside.
- Heat the oil in a wok or a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a high flame for a few seconds.
- Add the baby corn and broccoli, mix well and cook on a medium flame for 1 minute.
- Add the tomato ketchup, schewan sauce, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
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