Vegetable Hong Kong Style with Steamed Rice

Vegetable Hong Kong Style with Steamed Rice

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

Added to 229 cookbooks   This recipe has been viewed 63249 times

Diagonally cut vegetables, especially when they come in contrasting colours like white, yellow, green and orange, are a beautiful sight to behold.

However, this pretty combo transforms into a fiery tongue-tickler when combined with pungent sauces, red chillies, ginger and garlic, as you will experience in the Vegetable Hong Kong Style with Steamed Rice.

You can also try other popular Chinese vegetables like 5 Treasure Vegetables and Chinese Vegetables in Hot Garlic Sauce .

Add your private note

Vegetable Hong Kong Style with Steamed Rice recipe - How to make Vegetable Hong Kong Style with Steamed Rice

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

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 to taste

For Serving
steamed rice
  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 with steamed rice.


Chilli Garlic Sauce 
Chinese Rice, Chinese Cooked Rice 
Green Garlic Sauce 
Schezuan Sauce, Chinese Schezwan Sauce Recipe 
Vegetable Fried Rice ( Chinese Cooking ) 

Nutrient values (Abbrv) per serving
Energy153 cal
Protein4 g
Carbohydrates16.5 g
Fiber5.5 g
Fat8.1 g
Cholesterol0 mg
Sodium276.1 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Vegetable Hong Kong Style with Steamed Rice
 on 22 Aug 19 01:12 PM

Please let me know in this recipe is green chili sauce or red chili sauce used?
Vegetable Hong Kong Style with Steamed Rice
 on 17 Apr 17 11:25 AM

Hi memh I like ur dish so much.. I m a Chinese cook... Nice ji ..thanks
| Hide Replies
Tarla Dalal    Hi Vishal, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
18 Apr 17 08:43 AM
Vegetable Hong Kong Style with Steamed Rice
 on 14 Mar 16 07:47 PM

Hi what vegetables do you use for this dish pls?
| Hide Replies
15 Mar 16 12:10 PM
Vegetable Hong Kong Style with Steamed Rice
 on 05 Jan 16 03:42 PM

Superb recpieeee
| Hide Replies
Tarla Dalal    Thanks Sonica. Keep trying new recipes and posting your comments. We would love to hear from you.
05 Jan 16 03:58 PM
Vegetable Hong Kong Style with Steamed Rice
 on 03 Sep 12 11:08 PM