Recipe for Chinese Style Vegetables in Hot Garlic Sauce

Serves 4

Ingredients

• 3 tbsp Oil
• 1 tsp finely chopped ginger
• 2 tsp finely chopped garlic
• 2 tsp finely chopped green chillies
• 1/4 cup onion cubes
• 3/4 cup coloured capsicum cubes (red/yellow/green)
• 1/2 cup carrot roundels (parboiled)
• 3/4 cup broccoli florets (parboiled)
• 1 cup sliced babycorn (parboiled)
• 1/2 cup schezwan sauce (if unavailable, read below for home-made version)
• 1 tbsp tomato ketchup
• salt to taste
• 1 tbsp corn flour dissolved in 1 cup water
• pinch of sugar
• spring onions for garnish

Procedure

• Heat oil in a wok at high flame, till it begins to smoke
• Add ginger, garlic, green chillies and sautee on high flame for a few seconds.
• Add onions and sautee on medium flame for 1 minute
• Add capsicum and sautee on medium flame for 1 minute
• Add broccoli, carrots and baby corn and sautee on medium flame for 1 minute
• Add schezwan sauce, tomato ketchup and salt – mix and cook well for 2 minutes
• Add corn flour – water mixture and sugar – mix and stir continuously for 2-3 minutes
• Serve hot with a side of fried rice or noodles and garnish with spring onions

To Make Schezwan Sauce

The sauce needs chilli garlic paste and other ingredients. See below for how to make both chilli garlic paste and schezwan sauce.

Ingredients For Chilli Garlic Paste

• 20 whole dried red chillies
• 1/4 cup minced garlic

Other Ingredients

• 3 tbsp oil
• 1 tbsp minced garlic
• 1 tsp finely chopped green chillies
• 1/2 tbsp finely chopped ginger
• 2 tbsp finely chopped onions
• 1 tbsp corn flour dissolved in 2 tbsp water
• 1 tbsp vinegar
• 2 tsp sugar
• salt to taste

Procedure for Chilli Garlic Paste

• Boil 1 cup water in a non stick pan
• Add the red chillies and garlic – cook on medium flame for 5-7 minutes and stir ocasionally
• Keep aside to cool

Procedure for Schezwan Sauce

• Heat the oil in a broad non stick pan
• Add garlic, green chillies, ginger, onions and sautee on medium flame for 1 minute
• Add the prepared chilli garlic paste and and 1/2 cup of water – mix well, cook on medium flame and stir for 1 minute
• Add the corn flour – water mixture, sugar, vinegar, salt to the pan and mix/stir well for 1-2 minutes on medium flame
• Cool the schezwan sauce and refrigerate for sometime. Use it as necessary.

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