Vegetables in Hot Garlic Sauce
Indo-Chinese, hot and spicy, vegan
Ingredients
- 2 Cups Vegetables (cubed) baby corn, mushrooms, carrots, bell peppers.
- 2 Tbsp Oil
- 1 Tsp Sesame seeds
- 1.5 Tbsps Crushed ginger and garlic
- 2 Pcs Green chillies
- 1 Pc Onion sliced
- 1/2 Tsp Salt
- 1 Tsp Black pepper freshly ground
- 2-3 Twigs Thyme
- 2 Tbsp Tomato ketchup
- 1/2 Tbsp Soy sauce
- 1/2 Tbsp Chilli vinegar
- 1/2 Tbsp Red chilli paste or Sriracha
- 2 Cups Water
- 1/2 Tbsp Corn flour mixed with 3 tablespoon water
- 1/2 Tbsp Brown sugar
Garnish
- Spring greens
- Red chillies in vinegar
- Sesame seeds
Instructions
- In a wok, add 1 tbsp oil and sauté mushrooms until they turn brown. Take it out..
- In the same wok, add another tbsp oil and sauté baby corn until it looks charred.
- Add bell pepper and carrots and sauté until they begin to look charred. Take them all out and keep aside.
- In the same wok, add 1 tbsp oil and sauté sesame seeds, ginger, garlic and green chillies on high flame for a min.
- Add onions and and fry them until they turn translucent. Add in the veggies. Add salt, black pepper and thyme twigs.
- Even in a non stick pan, sautéing veggies leave bits stuck in the pan. That’s the flavour bomb. Deglaze the pan with tomato ketchup, soy sauce, red chilli paste, vinegar and water. Bring it to a boil.
- Add corn flour slurry and let the sauce thicken.
- Add brown sugar, taste and adjust seasonings.
- Garnish and enjoy!!!