Vegetable Hong Kong Style with Steamed Rice
by Tarla Dalal
Diagonally cut vegetables, especially when they come in contrasting colours like white, yellow, green and orange, are a beautiful sight to behold.
However, this pretty combo transforms into a fiery tongue-tickler when combined with pungent sauces, red chillies, ginger and garlic, as you will experience in the Vegetable Hong Kong Style with Steamed Rice.
You can also try other popular Chinese vegetables like 5 Treasure Vegetables and Chinese Vegetables in Hot Garlic Sauce .
Vegetable Hong Kong Style with Steamed Rice recipe - How to make Vegetable Hong Kong Style with Steamed Rice
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 to taste
For Serving
steamed rice
- 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 with steamed rice.
| Energy | 153 cal |
| Protein | 4 g |
| Carbohydrates | 16.5 g |
| Fiber | 5.5 g |
| Fat | 8.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 720.2 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 63 mg |
| Folic Acid | 41.9 mcg |
| Calcium | 63.7 mg |
| Iron | 1.9 mg |
| Magnesium | 35.8 mg |
| Phosphorus | 208.2 mg |
| Sodium | 276.1 mg |
| Potassium | 190.9 mg |
| Zinc | 0.5 mg |
Please let me know in this recipe is green chili sauce or red chili sauce used?
Hi memh I like ur dish so much.. I m a Chinese cook... Nice ji ..thanks
Hi what vegetables do you use for this dish pls?
Superb recpieeee