Ingredients:

• 5-6 – baby corn, sliced
• 1 – Broccoli
• 1 – Zucchini
• 2-3 – button mushrooms, chopped
• 1 – spring onion, cut along with leaves
• 2 inch – Ginger cut into small pieces
• 1/2 tsp – Red Chilli sauce
• 2 tsp – Corn flour
• 2 tsp – soya sauce
• 4 tsp – water
• 2 tbsp – Olive oil
• Salt to taste

Method:

1. Heat olive oil in a kadai, temper with ginger till ginger turns light brown. Add spring onions, fry for 1 minute and then add babycorn. When the babycorn is tender, add broccoli, zucchini and mushrooms.
2. Stir till the veggies become half cooked.
3. Add red chilli sauce.
4. Take a bowl, mix cornflour, soya sauce and water.
5. Add paste to the veggies and cook until the gravy is slightly thick.

Recipe courtesy of shilpa