NMOT: Nam Mane Oota Tindi

Vegetables in Hot Garlic Sauce

There is a huge difference between the authentic Chinese recipes and the Indo Chinese version. This is yet another Indo Chinese recipe to be served as a gravy to fried rice or Noodles.

Vegetables in Hot Garlic Sauce
  1. Cube onion & capsicum into 1*1 pieces.
  2. Cut baby corn & carrot into 1 inch pieces.
  3. Cut mushroom into 4 pieces. (I’ve used button mushrooms)
  1. Heat oil in a wok, add chopped garlic and ginger sauté for few seconds in high flame till brown.
  2. Add spring onion white & cubed onion. Fry for few seconds.
  3. Then add all vegetables – capsicum, carrot, baby corn, mushroom, broccoli florets and toss them for few minutes.
  4. Add approx. 2 cup water to wok.
  5. Then add chilli garlic paste, tomato ketchup, sugar & salt to taste. Mix well & let the sauce come to boil.
  6. Meanwhile, mix cornflour with few tbsp of water without lumps.
  7. Once sauce come to boil, pour cornflour water & stir continuously to avoid forming of lumps. This help in thinking the sauce.
  8. Further cook it in high flame for few more minutes. Make sure vegetables are not overcooked.
  9. Lastly add spring onion greens & give a final mix.
  10. Garnish with few more spring onion greens & serve with Fried rice or Noodles.

Nam Mane Oota Tindi

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