Broccoli and Baby Corn Stir Fry in Peanut Sauce
by Tarla Dalal
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Added to 50 cookbooks
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A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember!
- Combine all the ingredients in broad non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside.
- Combine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.
- Heat the oil in a wok or a broad non-stick pan, add all the vegetables and salt and sauté on a medium flame for 1 to 2 minutes.
- Add the peanut sauce, cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
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