Mar 30, 2010
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.