Ingredients:

• 2 cups – Assorted vegetables, chopped into long broad fingers (Carrots, beans, cabbage, spring onions, yellow and green Capsicum and baby corn)
• 1 tbsp/1 tsp – Spring onion greens (chopped)
• 1 tbsp – chilli-garlic paste
• 3 – dry Red Chillies
• 3 Cloves – Garlic
• 1/2 inch piece – Ginger
• 1 tbsp – soy sauce
• 1 tbsp – Corn flour
• 1.5 cups/1/4 cups – vegetable stock (Can use water also)
• 1 tbsp – oil
• Salt

Method:

1. Soak red chillies in 1 tbsp of water for 15 minutes and grind into a coarse paste with garlic and ginger.
2. Heat oil in a big shallow pan and add ground paste.
3. Once the aroma of garlic comes through, add onions and capsicum.
4. Saute till onion turns transparent and add all other vegetables
5. Saute on high heat for 2 minutes.
6. In the meanwhile, add corn flour to 1/4 cup water and mix thoroughly.
7. Add soy sauce and 1.5 cups stock (or water). Mix well and cook for 1 minute
8. Add corn flour paste and mix well
9. Keep stirring and cook for a minute (Don`t wait for the sauce to thicken. It will do so after you remove it from heat)
10. Remove from heat and garnish with spring onion greens.
11. Serve hot with fried rice or Hakka noodles
12. Recipe courtesy: Nandini Sivakumar
13. http://foodiliciousnan.wordpress.com/