Mongolian Stir Fry


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An oriental delight that tickles your taste buds with soy sauce, tomato ketchup, ginger, sesame, and all the works, the Mongolian Stir Fry stands apart from others in the apt use of colourful veggies. Ranging from red cabbage to spinach leaves, from broccoli to baby corn, dotted with cubes of succulent paneer, this stir-fry features a splash of colours which invite you to dig in!

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Preparation Time: 
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Makes 2 servings
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Ingredients

Method
  1. Heat the butter in a broad non-stick pan and add the sesame seeds.
  2. When the seeds crackle, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
  3. Add the broccoli, baby corn and sauté on a medium flame for 30 seconds.
  4. Add the capsicum, red cabbage and spinach leaves and sauté on a medium flame for 2 minutes.
  5. Add the paneer, soya sauce, tomato ketchup and salt, mix gently and cook on a medium flame for 30 seconds.
  6. Serve immediately.
RECIPE SOURCE : Cooking Under 10 MinutesBuy this cookbook
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 on 20 Apr 15 04:17 PM


Mangolian Stir-fry, crunchy veggies, makes a good start for a lunch or dinner.Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup.
 on 11 Mar 13 09:37 AM


Broccoli, baby corn, paneer and red cabbage cooked in chilli and soya sauce and flavored with garlic to make a very healthy meal. We make this often in parties and cook this beautiful dish in front of them.