Ingredients:
• 250 gm – Mixed Vegetables( of your choice), cut into cubes
• 2 tsp – Ginger-Garlic Paste
• 2 tsp – Soy sauce
• 2 tsp – Red Chilli sauce
• 1 tsp – White Vinegar
• 2 tsp – Corn starch
• 1/4 tsp – Black pepper powder
• A pinch – MSG (Ajinomoto)
• 1/4 tsp – Chinese 5-spice
• Salt to taste
• 1 tbsp – Cooking oil.
Method:
- Cook (parboil) all the vegetables in boiling water for around 7-8 mins. Or combine them in a bowl, add a tbsp of oil and 1/4 tsp of salt and oven-roast them for 15 mins.
- Now make a corn starch slurry by mixing corn with 2 tbsp of water and keep aside.
- Heat oil in a kadai and saute the ginger-garlic paste in it.
- Now add the vegetables along with soy sauce, vinegar, red chilly sauce and spices.
- Toss on high heat and add the corn starch slurry to it.
- Make sure the vegetables get coated with the thick sauce. Cook it for 1-2 mins.
- Serve hot.
- Recipe Courtesy: My Own Food Court
Recipe courtesy of Shruthi