Stir Fried Vegetables In Tangy Sauce

Stir Fried Vegetables In Tangy Sauce

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Stir Fried Vegetables in Tangy Sauce... sounds like a restaurant dish. But in reality, it is a very easy dish and can be made in less than half an hour.

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Stir Fried Vegetables In Tangy Sauce recipe - How to make Stir Fried Vegetables In Tangy Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

3 tbsp oil
3 tsp finely chopped garlic (lehsun)
3 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1/2 cup chopped and blanched broccoli
1/2 cup chopped and blached cauliflower
1/2 chopped capsicum
1/2 chopped yellow capsicum
1/2 chopped red capsicum
1/4 cup chopped mushrooms (khumbh)
1/2 chopped yellow zucchini
1/4 cup chopped and blanched carrot
3-4 chopped and blanched baby corns
1/4 cup chopped spring onions greens
1 cup tomato puree
cornflour mixed in 1 cup of water
1/4 tsp m.s.g
1 tsp sugar
1/2 cup water or vegetable stock
salt to taste
  1. Heat oil in a large pan / chinese wok and when oil starts smoking, add garlic, green chillies and ginger and saute it for a minute.
  2. Add all the vegetables except the spring onion greens and saute on a high flame for 3-4 minutes.
  3. Add some vegetable stock or water along with MSG and tomato puree and saute it for a minute.
  4. Add the cornflour slurry, sugar and salt and mix well and boil for 3-4 minutes.
  5. Add the spring onion greens and mix well.
  6. Serve hot with steamed rice or chinese fried rice.

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This recipe was contributed by Amarendra Mulye on 11 Oct 2012
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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