Vegetable Hong Kong Style

Vegetable Hong Kong Style

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 11 cookbooks   This recipe has been viewed 21322 times

On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces. However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of vegetable stock. Indeed, the Vegetable Hong Kong Style is a delectable and wholesome fare, which you are sure to enjoy.

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Vegetable Hong Kong Style recipe - How to make Vegetable Hong Kong Style

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4 serving )
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1/2 cup par boiled cauliflower florets
1 1/2 cups diagonally cut and parboiled mixed vegetables ( carrots , french beans , baby corn)
3/4 cup capsicum cubes
2 tbsp oil
2 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
3 whole dry kashmiri red chillies , broken into pieces
2 tsp soy sauce
2 tsp vinegar
1 tbsp chilli sauce
1 1/2 cups clear vegetable stock
2 tbsp cornflour
a pinch of sugar
salt and freshly ground black pepper (kalimirch) to taste
  1. Combine the cornflour and vegetable stock in a deep bowl , mix well and keep aside.
  2. Heat the oil in a broad non-stick pan or a wok, add the ginger, garlic, dry red chillies, capsicum and sauté on medium flame for 1 minute.
  3. Add the mixed vegetables and cauliflower florets and sauté on a medium flame for 2 minutes.
  4. Add the soya sauce, vinegar, chilli sauce, sugar, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the vegetable stock-cornflour mixture, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Serve hot.


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Nutrient values per serving
Energy130 cal
Protein3 g
Carbohydrates11.9 g
Fiber4 g
Fat8 g
Cholesterol0 mg
Vitamin A482.9 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B31.1 mg
Vitamin C56 mg
Folic Acid27.1 mcg
Calcium46.7 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium189.3 mg
Potassium96.2 mg
Zinc0.3 mg

RECIPE SOURCE : Chinese RecipesBuy this cookbook

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Vegetable Hong Kong Style
 on 16 Mar 16 12:04 AM

Thank you. I will try it and let you know.Meera.
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Tarla Dalal    Hi Meera, let us know how the recipe came out. All the best.
16 Mar 16 09:32 AM
Vegetable Hong Kong Style
 on 27 Oct 15 07:48 PM

Very nice... Definitely worth a try :P
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Tarla Dalal    Thanks Virda. Please continue to review recipes which you have made and loved from
28 Oct 15 10:23 AM
Vegetable Hong Kong Style
 on 11 Aug 15 08:54 AM

My family was bored of the regular Manchurian recipe with Fried Rice so I wanted to make something different for dinner, so I came across this recipe and it was brilliant...the flavours of the vegetables along with the vegetable stock was tasting really nice...