Vegetables in Hot Garlic Sauce Video

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crispy 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 much more flavorful than a manchurian.

Recipe Description for Vegetables in Hot Garlic Sauce ( Chinese Cooking )

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 3 serves
Show me for serves

Ingredients

For Vegetables In Hot Garlic Sauce
3 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/2 cup onion cubes
3/4 cup coloured capsicum cubes
3/4 cup broccoli florets , parboiled
1/2 cup carrot roundels , parboiled
1 cup sliced baby corn , parboiled
1/2 cup schezwan sauce
2 tbsp tomato ketchup
salt to taste
1 tbsp cornflour dissolved in 1 cup water
1/2 tsp sugar

For The Garnish
2 tbsp finely chopped spring onion greens

For Serving With Vegetables In Hot Garlic Sauce
burnt garlic fried rice

Method

For vegetables in hot garlic sauce

To make {span class="bold1"}vegetables in hot garlic sauce{/span}, 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 the {span class="bold1"}vegetables in hot garlic sauce{/span} with spring onion greens and serve immediately with burnt garlic fried rice.

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RECIPE SOURCE : Chinese Cooking-New Edition