Ingredients:

• 200 g – Cauliflower (cut into small florets)
• 10 to 12 French beans (cut into 2” long pieces)
• 1/2 cup – Cabbage (cut into big pieces)
• 1.5 cups – vegetable stock/ water
• 2 to 3 tbsp – oil
• 2 to 3 Carrots (cut into rings)
• 1 or 2 Capsicums (cubed)
• 2 Spring onions (cut into quarters)
• 6 tbsp – Vinegar
• 3 tbsp – Sugar
• 4 tbsp – Tomato ketchup
• 1 tsp – soya sauce
• 2 tbsp – Corn flour (mixed with little water)
• ½ tsp – aji-no-motto
• salt as per taste
• ¼ tsp – pepper powder
• ½ tsp – Red Chilli powder
• 2 to 3 tbsp – oil

Method:

1. Heat 2 to 3 tbsp oil in a pan.
2. Add red chilli powder. Simmer.
3. Add spring onions. Fry for a minute.
4. Add carrots, cauliflower and French beans.
5. Saute for few minutes. Add stock / water.
6. Cook on a medium flame for few minutes till the vegetables are ¾ done.
7. Add the sauces, vinegar, cabbage, capsicum, salt, pepper and ajinomoto.
8. Give a few boils till all the vegetables are done but crunchy.
9. Add the cornflour mixture and give it a boil till the sauce thickens.
10. Serve hot with fried rice.

Recipe courtesy of Anita Raheja