Chinese Vegetables in Hot Garlic Sauce
by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 36512 times
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.
- 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.
Nutrient values per serving
|Vitamin A||169.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||25.4 mg|
|Folic Acid||18.8 mcg|
RECIPE SOURCE : Corn
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.