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Vegetables In Ginger Garlic Sauce With Sesame Seeds

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Ingredients
  Carrot 1 Small, parboiled and cut into round slices
  Cauliflower/Broccoli 1⁄4 Small, cut into small flat florets and parboiled
  Onion 1 Small, cut into 4 pieces and separated
  Button mushrooms/Dried mushroom 5
  Baby corn 6
  Capsicum 1 , cut into 1/2" cubes
  Cabbage 50 Gram, cut into 1" squares
  Garlic flakes 8 , crushed (Sauce)
  Ginger paste 1 Tablespoon (Sauce)
  Tomato ketchup 2 Tablespoon (Sauce)
  Soya sauce 1 Teaspoon (Sauce)
  Vinegar 2 Teaspoon (Sauce)
  Oil 3 Tablespoon (Sauce)
  Pepper white 1⁄2 Teaspoon (Sauce)
  Salt/To taste 1⁄2 Teaspoon (Sauce)
  Sugar 1⁄4 Teaspoon (Sauce)
  Cornflour 1 1⁄2 Tablespoon, mixed with 1 cup water (Sauce)
  Sesame seeds 1 Tablespoon (Sauce)
Directions

To parboil vegetables, boil 4 cups water with 1/2 tsp salt.
Peel the carrot and drop the whole carrot and cauliflower florets in boiling water.
Let them boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices.
Cut capsicum into 1/2" pieces.
Trim mushrooms, cut onions into fours and separate the slices.
Dissolve cornflour in 1 cup water and keep aside.
Heat 1 1/2 tbsp oil in a kadhai.
Reduce heat and add ginger and 1/2 of garlic paste.
Fry till changes colour.
Add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt and pepper.
Mix and remove the vegetables.
Keep aside.
In the same kadhai heat 1 tbsp oil.
Add sesame seeds, wait till golden.
Add the left over garlic, stir till it changes colour.
Reduce heat.
Add cornflour paste and cook stirring continuously till sauce turns thick.
At serving time mix in stir fried vegetables and serve immediately.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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