Vegetable in Hot Sauce
This is one of the most liked vegetarian Indo Chinese dishes; which goes extremely well with steamed rice or noodles. It’s a great combination of sweet, spicy and sour taste. The level of heat can be adjusted as per one’s preference. Let veggies be crunchy and enjoy the magic of flavors.
Ingredients
- 8-10 nos Florets of Cauliflowers
- 1 no Medium Carrot (Cut into Cubes)
- 8-10 nos Button Mushroom (Cut into 4)
- 8-10 nos Florets of Broccoli (Blanched)
- 1/4 cup Mix Bell Peppers
- 1 no Large Onion (Cut into Cubes)
- 1 tbsp Garlic (Sliced)
- 2 nos Whole Dry Red Chillies
- 1 no Star Anise
- 1 tbsp Chili Garlic Paste
- 1 tbsp Soy Sauce
- 2 tbsp Red Chili Sauce
- 2 tbsp Tomato Ketchup
- 1/4 tsp MSG
- 1/4 tsp Crushed Black Pepper
- Salt to Taste
- 1 tbsp Cornflour
- Best Drop Lite Oil For Cooking
- Green Spring Onion for Garnish
Instructions
- Heat oil in a pan or a wok. Tip in the garlic, star anise and dry red chili. Sauté for a minute and then add chili garlic paste. Sauté until raw smell goes off.
- Add cauliflower and carrot. Cook for about 2 minutes and then add mushrooms and onion. Let it cook on high flames for 2-3minutes.
- Add soy sauce, ketchup and chili sauce. Sautéfor about a minute and then hot water. Bring it to a boil.
- Season the gravy with salt, crushed black pepper and MSG. Now add bell peppers and broccoli. Cook for about 2 minutes and bring the sauce to a boil.
- Add cornflour slurry and stir continuously. The sauce will become thick. Vegetables are ready, serve hot with rice or noodles.
