Broccoli and Baby Corn Stir Fry in Peanut Sauce
by Tarla Dalal
A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember!
Broccoli and Baby Corn Stir Fry in Peanut Sauce recipe - How to make Broccoli and Baby Corn Stir Fry in Peanut Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup blanched broccoli florets
1/2 cup diagonally cut and blanched baby corn
2 tsp cornflour
2 tbsp oil
1/2 cup and red
1/2 cup blanched carrot cubes
1 cup bean sprouts
salt to taste
For The Peanut Sauce
1/4 cup peanut butter
5 tbsp grated jaggery (gur)
4 tsp tamarind (imli) pulp
1 tsp chilli powder
1 tsp soy sauce
Method
For the peanut sauce
How to proceed
For the peanut sauce
- For the peanut sauce
- Combine all the ingredients in broad non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Combine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.
- Heat the oil in a wok or a broad non-stick pan, add all the vegetables and salt and sauté on a medium flame for 1 to 2 minutes.
- Add the peanut sauce, cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Outbrain
This is the best peanut sauce i have ever made and came out so good.. with juicy vegetables in it. i just had straight from the pan.. it was just divine..