Ingredients:

• 2 cups- vegetables
• 1 tbsp -butter
• 1 tsp-soy sauce
• 1 tsp- Worcestershire sauce
• 2 tsp- chilli Garlic sauce
• 1/2 tbsp-corn flour
• 1 tin -tomato puree
• Spring onion greens

Method:

1. Chop any vegetables into slivers making 2 cups.
2. Choose carrots, beans, bamboo shoots, cabbage, celery stick, etc.
3. Heat 1 tbsp butter in a non-stick pan.
4. Add vegetables stir-fry till crisp and bright.
5. Add 1 tin tomato puree, bring to a boil on high.
6. Dissolve 1 tsp. soy sauce, 1 tsp. Worcestershire sauce, 2 tsp. chilli garlic sauce, 1/2 tbsp. corn flour in 1/2 cup water and add to vegetables.
7. Stir, adding more chillies, sugar, salt if required.
8. Garnish with chopped spring onion greens.
9. Serve hot with boiled noodles, pasta, or even steamed rice.

Recipe courtesy of Saroj Kering