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Spicy Honey Vegetables

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Ingredients
  Carrot 1 Small, parboiled and cut into round slices
  Cauliflower/Broccoli 1⁄2 Cup (8 tbs), cut into small and flat florets
  Onion 1 Small, cut into 4 pieces and separated
  Mushrooms 5
  Baby corns 6
  Capsicum 1 , cut into 1/2" cubes
  Sauce 1 Tablespoon
  Chili sauce 2 Teaspoon
  Tomato sauce 1 1⁄2 Tablespoon
  Honey 2 Teaspoon
  Vinegar 1⁄2 Tablespoon
  Ground pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon (Or To Taste)
  Ajino-moto 1 Pinch
  Corn flour 3 Tablespoon, mixed with 14 cups water
  Oil 3 Tablespoon
  Dried red chilies 4 , broken into small pieces
  Garlic flakes 10 , crushed
Directions

To parboil carrot, boil 4 cups water with 1 tsp salt.
Peel the carrot and drop the whole carrot in boiling water.
Let it boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices or flowers.
Cut capsicum into 1/2" pieces.
Break cauliflower or broccoli into small florets and cut each floret into two.
Trim mushrooms and baby corns, keeping them whole.
Cut onion into fours and separate the slices.
Dissolve cornflour in 1/4 cup water and keep aside.
Heat oil in a kadhai.
Reduce heat and add broken red chillies and garlic.
Stir and add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt & pepper.
Stir and add chilli sauce, tomato sauce, soya sauce, honey and vinegar.
Pour 2 cups of water and bring to a boil.
Lower heat and simmer for 1/2 minute.
Add the dissolved cornflour and cook till the vegetables get done and the sauce turns thick.
Spread the warm rice in a serving plate.
Pour the hot vegetables over the rice and serve immediately.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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