Vegetable Hong Kong Style ( Easy Chinese Cooking )
by Tarla Dalal

On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces.

However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of vegetable stock.

Indeed, the Vegetable Hong Kong Style is a delectable and wholesome fare, which you are sure to enjoy.

Other must-try Chinese vegetables in our collection include the Broccoli, Mushroom and Tofu in Schezuan Sauce , Saiwoo Vegetables , Kung Pao Vegetables and Brinjal and Bok Choy in Blackbean Sauce .

Vegetable Hong Kong Style ( Easy Chinese Cooking )

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Vegetable Hong Kong Style ( Easy Chinese Cooking ) recipe - How to make Vegetable Hong Kong Style ( Easy Chinese Cooking )

1/2 cup par boiled cauliflower florets
1 1/2 cups diagonally cut and parboiled mixed vegetables ( carrots , french beans , baby corn)
3/4 cup capsicum cubes
2 tbsp oil
2 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
3 whole dry kashmiri red chillies , broken into pieces
2 tsp soy sauce
2 tsp vinegar
1 tbsp chilli sauce
1 1/2 cups clear vegetable stock
2 tbsp cornflour
a pinch of sugar
salt and freshly ground black pepper (kalimirch) to taste

Method

Combine the cornflour and vegetable stock in a deep bowl , mix well and keep aside.
Heat the oil in a broad non-stick pan or a wok, add the ginger, garlic, dry red chillies, capsicum and sauté on medium flame for 1 minute.
Add the mixed vegetables and cauliflower florets and sauté on a medium flame for 2 minutes.
Add the soya sauce, vinegar, chilli sauce, sugar, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the vegetable stock-cornflour mixture, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot.