Vegetables in Spicy Garlic Sauce
by Tarla Dalal
16 May 2015
This recipe has been viewed 56191 times
A simple yet satisfying dish of vegetables tosses in a spicy schezuan sauce. Feel free to use any combinations of your choice.
Vegetables in Spicy Garlic Sauce recipe - How to make Vegetables in Spicy Garlic Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup broccoli florets or cauliflower florets (parboiled)
1/2 cup capsicum , cut into triangles
1/2 cup baby corn , sliced (parboiled)
1/4 cup carrot , sliced (parboiled)
1/2 cup chopped asparagus , cut into 50 mm. (2") pieces (blanched)
2 tsp finely chopped ginger (adrak)
1 tbsp garlic (lehsun) , finely chopped
1 tsp green chillies , finely chopped
1 cup schezuan sauce
2 tbsp tomato ketchup
a pinch of sugar (optional)
2 tbsp oil
salt to taste
Method
- Main procedure
- Heat the oil in a wok or frying pan on a high flame. Add the ginger, garlic and green chillies and stir fry over a high flame for a few seconds.
- Add the vegetables and sauté for a few minutes.
- Add the schezuan sauce for cooking, tomato ketchup, 1/2 cup of water, sugar and salt and bring the sauce to a boil.
- Serve hot.
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