A simple yet satisfying dish of vegetables tossed in a spicy garlic flavoured tomato sauce. Feel free to use any combination of vegetables you like.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4. Ingredients
1 cup broccoli / cauliflower florets (parboiled)
½ cup capsicum, cut into traingles
½ cup baby corn, sliced (parboiled)
¼ cup carrots, sliced (parboiled)
½ cup asparagus, cut into 50 mm. (2″) pieces (parboiled)
2 teaspoons ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon green chillies, finely chopped
a pinch Ajinomoto powder (optional)
1 cup Schezuan sauce for cooking
2 tablespoons tomato ketchup
a pinch sugar (optional)
2 tablespoons oil
salt to taste
1. Heat the oil in a wok or frying pan on a high flame. Add the ginger, garlic and green chillies and stir fry over a high flame for a few seconds.
2. Add the vegetables and Ajinomoto and sauté for a few minutes.
3. Add the Schezuan sauce for cooking, tomato ketchup, 1/2 cup of water, sugar and salt and bring the sauce to a boil.
4. Serve hot..