Vegetables in sweet and sour sauce
Course
main course
Cuisine
chinese
Servings
Prep Time
4
serving
10
minutes
Cook Time
10
minutes
Servings
Prep Time
4
serving
10
minutes
Cook Time
10
minutes
Ingredients
7 – 8
Baby corn
: slit and cut
2
Capsicum
: medium sized
250
gm
Cottage Cheese / Paneer Tofu
Fresh :
250
gm
Mushrooms
: / 9-10 pcs.
2
Spring Onions
: stems
6 – 7
cloves
Garlic
(paste/grated):
1
Carrot
(slit and cut diagonally) :
1
Broccoli
: flower
to fry
Sesame Oil
For the Sauce:
3
tbsp
Soy Sauce
Dark :
1/4
cup
Brown Sugar
:
2
tbsp
Vinegar
:
1
tsp
Sesame oil
:
3
tbsp
Chilli Sauce
: ( may vary as per taste)
3
tbsp
Tomato Ketchup
:
to taste
Salt
( soy too has a bit of salt.Add salt accordingly) :
2
cups
Water
:
1/2
tsp
Black Pepper
: / to taste
2
tsp
Corn starch
:
Instructions
Cut all the vegetables and saute in sesame oil separately one after another on high flame and keep aside.This would not take longer than 10 min.
Finely chop the spring onions.
Keep the white and greens separate.
For the sauce: in a sauce pan mix all the ingredients except black pepper and corn starch in water and mix well.
Put on the flame and boil this for 5-7 minutes on medium flame or till it appears a bit dark.
Now to put it together, In a pan heat oil and add garlic paste and the white part of spring onion and saute.Add the prepared sauce and bring to boil.
Add the corn starch and black pepper and cook till required thickness achieved
Add all the vegetables and mix well. Put it off flame and garnish with the spring onion greens and serve hot with Hakka noodles or fried rice.