Vegetables In Hot Garlic Sauce

Vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! it is also healthier and much more flavorful than a manchurian. Rich flavors of ginger and garlic is what makes this gravy super-delicious, so try to use fresh ginger and garlic while cooking! vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your chinese meal extra delicious.

Ingredients

Oil 3 Tablespoon
Finely chopped ginger 1 Teaspoon
Finely chopped garlic 2 Teaspoon
Finely chopped green chillies 2 Teaspoon
Onion cubes 1/4 Cup (4 tbs)
Coloured capsicum cubes 3/4 Cup (12 tbs)
Broccoli florets 3/4 Cup (12 tbs) , parboiled
Carrot piece 1/2 Cup (8 tbs) , parboiled (carrot roundels)
Sliced baby corn 1 Cup (16 tbs) , parboiled
Schezwan sauce 1/2 Cup (8 tbs)
Tomato ketchup 2 Tablespoon
Salt To Taste
Cornflour 1 Tablespoon
Water 1 Cup (16 tbs)
Sugar 1 Pinch (Optional)
For garnish:
Finely chopped spring onion greens 2 Tablespoon

Directions

MAKING

1. In a wok, heat oil over high flame. Add ginger, garlic and green chili, saute for few seconds over high flame. Add onion and saute for another 1 minute.

2. Add capsicum, broccoli, carrot, baby corn, saute for a couple of minutes. Add schezuan sauce, tomato ketchup and salt.

3. In a bowl, mix together water and cornflour. Pour in to the vegetables and finally add sugar. Cook for 2 to 3 minutes, stirring frequently.

SERVING

4. Serve garnished with spring onions with fried rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 193Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 256 mg10.67%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet