Vegetables In Hot Garlic Sauce ( Chinese Cooking )
by Tarla Dalal
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Vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! it is also healthier and much more flavorful than a manchurian. Rich flavors of ginger and garlic is what makes this gravy super-delicious, so try to use fresh ginger and garlic while cooking! vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your chinese meal extra delicious.
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for another minute.
- Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute.
- Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Garnish with spring onion greens and serve immediately with fried rice.
Nutrient values per serve
|Vitamin A||758.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||46.5 mg|
|Folic Acid||26.4 mcg|
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