Vegetable Hong Kong Style
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.
Vegetable Hong Kong Style recipe - How to make Vegetable Hong Kong Style
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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.
| Energy | 130 cal |
| Protein | 3 g |
| Carbohydrates | 11.9 g |
| Fiber | 4 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Vitamin A | 482.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 56 mg |
| Folic Acid | 27.1 mcg |
| Calcium | 46.7 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 189.3 mg |
| Potassium | 96.2 mg |
| Zinc | 0.3 mg |
Thank you. I will try it and let you know.Meera.
Very nice... Definitely worth a try :P
My family was bored of the regular Manchurian recipe with Fried Rice so I wanted to make something different for dinner, so I came across this recipe and it was brilliant...the flavours of the vegetables along with the vegetable stock was tasting really nice...