Name: Vegetables in Hot Garlic Sauce recipe by Alka Jena at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250 gms button mushrooms, cleaned and quartered; Green Bell Pepper/ Capsicum 1 large sized, cut into 1 inch squares; Carrot 1, cut into long strips; French beans 8-10, cut into 1" piece; Onion 1 large sized, diced into 1 inch squares; Garlic 8-10 large sized cloves, finely chopped; Green chillies 3-4, finely chopped; Ginger 1 inch cube, peeled and finely chopped; Dark soya sauce 1 and 1/2 tbsp; Red chilli sauce 1-2 tbsp; 1 tbsp sweet chilli sauce; Sugar 1/2 tsp; Pepper Corn 1 tsp, in a powder form; Corn flour 1 and 1/2 - 2 tbsp; Water 3 to 4 cups; Salt to taste; Spring onions to garnish

ABOUT Vegetables in Hot Garlic Sauce RECIPE

When we think of Indo-Chinese cuisine, Chilli Chicken, Chow mein, Fried Rice, Manchurian tops the list in our mind. The use of cabbage, bell pepper, mushrooms, garlic, baby corn are quite common ingredients in Indo-Chinese food. These are the food we grew up with since our college days. This was pure luxury at that time. Indo-Chinese cuisine is probably the second most loved food in India, after it’s local street food fair.

Ingredients Serving: 4

250 gms button mushrooms, cleaned and quartered
Green Bell Pepper/ Capsicum 1 large sized, cut into 1 inch squares
Carrot 1, cut into long strips
French beans 8-10, cut into 1" piece
Onion 1 large sized, diced into 1 inch squares
Garlic 8-10 large sized cloves, finely chopped
Green chillies 3-4, finely chopped
Ginger 1 inch cube, peeled and finely chopped
Dark soya sauce 1 and 1/2 tbsp
Red chilli sauce 1-2 tbsp
1 tbsp sweet chilli sauce
Sugar 1/2 tsp
Pepper Corn 1 tsp, in a powder form
Corn flour 1 and 1/2 - 2 tbsp
Water 3 to 4 cups
Salt to taste
Spring onions to garnish

Instructions

Dissolve corn flour in 1/2 cup of water and keep it aside until needed.
Heat oil in a pan to a smoking point and add the finely chopped garlic and green chillies. Give it a quick stir for 1/2 a minute and add in the diced onions.
Stir fry the onions on a high heat for a minute or two till the edges start to brown.
Mix in the diced bell peppers and all the vegetables along with the finely chopped ginger. Stir fry for a minute or two on a high flame.
Add in the mushrooms along with the soya sauce, red chilli sauce and sweet chilli sauce. Stir fry for 2 minutes on a high flame.
Next pour in 3-4 cups of water and mix in the sugar and salt to taste and bring it to a boil.
Once the mushrooms are cooked through, add in the corn flour dissolved in water little at a time while stirring continuously to avoid te forming of lumps. Let it cook for 2 minutes on a medium heat so that the vegetables remain crisp and tender.
Then turn off the heat and garnish it with spring onion greens.
Serve it with fried rice or hakka noodles, it tastes awesome anyway!

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