VEGETABLE HONG KONG STYLE

Oil -- 2-3 tablespoons

Mixed vegetables -- 2 cups
(carrots, French beans, baby corn,) (choppped and parboiled)
Capsicum -- 1 (chopped )

Ginger -- 2 teaspoons (grated)
Garlic -- 1 teaspoon (finely chopped)
Red chillies -- 2-3 (broken)
Soya sauce -- 1 tablespoon
Vinegar -- 2 teaspoons
Red chilli sauce -- 2 teaspoons (to taste)
Vegetable stock / water -- 1 cup
Cornflour -- 2 tablesspoons (mixed in 1/4 cup water)
Sugar -- a pinch

Salt to taste
Pepper to taste
MSG -- 1 pinch (optional) (I don't use it!)


Heat the oil in a wok on a high flame. Add the vegetables, capsicum, ginger, garlic and dry red chillies (and MSG) and stir-fry over a high flame for 2 minutes.

Add the soya sauce, vinegar, chilli sauce, sugar, salt and pepper and mix well.

Now add the cornflour paste and stock and simmer for some time, till the sauce thickens.

Serve hot.