VEG STIR FRIES /STIR-FRIED VEGGIES
The stir-fried veggie is a combination of several seasonal veggies which are cooked together by adding a very popular sauce. And the final outcome makes everyone’s favourite the fusion of Indo-Chinese or desi Chinese dishes. The sauce mentioned above does not have any connection with Chinese cuisine but we have developed it according to our taste and liking. This sauce is a blend of a few sauces and vinegar. The different sauces are soy sauce, green chilli sauce, red hot and sweet chilli sauce and tomato ketchup. This sauce increases the taste of the stir-fried veggies making it an ultimate delightful package of flavours
To make this tasty and filling stir-fried appetiser, we have to blanch a few veggies as a very first step. After that, the blanched veggies are stir-fried at high flame and the sauce is added as its star ingredient. The vinegar helps to balance the sweet, sour and spicy notes of all the sauces in this dish. A few aromatics like ginger and garlic take its taste to another level
Prep Time- 15 minutes
Cook time – 10 minutes
Course – Main (side dish)
Cuisine – Indo-Chinese
Author – Bharti Dhawan
■ ALL THE INGREDIENTS REQUIRED
■ INGREDIENTES FOR SAUCE
▪︎ White vinegar – 1 tsp
▪︎ Light soy sauce – 1 tsp
▪︎ Red hot and sweet chilli sauce – 1 tsp
▪︎ Tomato ketchup – 1 tsp
▪︎ Green chilli sauce – 1/2 tsp
■ INGREDIENTS FOR VEG STIR-FRIES
▪︎ Broccoli – 1 small flower
▪︎ Cauliflower – 1 small flower
▪︎ Baby corns – 5-6 nos
▪︎ Mushrooms – 8-10 nos
▪︎ Spring onions – 1 bunch (200 gms)
▪︎ Carrots – 2 nos
▪︎ Garlic cloves – 8-10 nos
▪︎ Ginger – 1-inch piece
▪︎ Oil – 1 tsp
▪︎ Butter – 1 tsp
▪︎ Prepared sauce – 2 tbsp
▪︎ Salt – to taste
▪︎ Crushed black pepper – 1 tsp
▪︎ Sesame seeds/Til for garnishing – 1 tsp
▪︎. Some spring onion greens (finely chopped ) ▪︎ Water to blanch the veggies – 1 lt
■ PREPARATIONS TO BE DONE
1 – Firstly chop finely the ginger and garlic. Keep aside
2 – Chop the spring onions into slices. Also, Chop their greens finely and keep them aside
3 – Chop the broccoli and cauliflower into small florets and keep aside
4 – Chop the carrots into 1-inch pieces and keep aside
■ HOW TO COOK THE VEG STIR-FRIES
1 – Firstly, keep a saucepan full of water on the flame and allow it to boil. When boiled, add the chopped veggies along with baby corn. Allow the veggies to boil for 2 minutes and strain through a colander.
2 – Heat oil and butter in a wok and add chopped ginger and garlic. Sauté them at high flame but make sure they don’t burn
3 – Next, add chopped mushrooms and saute them at high flame
4 – When mushrooms are sauteed well, remove them from the pan and add sliced spring onions
5 – Next, saute spring onion slices for a few seconds at a high flame
6 – Next, add blanched veggies and cook them at high flame by stirring at intervals
7 – Avoid cooking for long and add prepared sauce, salt and crushed black peppercorns at this stage (the sauce and black peppercorns change the colour of the veggies, making them extraordinary tasty😋)
8 – Give a nice stir and switch off the flame. Remove the veggies from the wok to avoid overcooking
9 – Sprinkle some spring onion greens and sesame seeds as garnishing and serve them hot as a starter
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