Vegetables – Hongkong Style

Whenever I prepare Chinese Veg Fried Rice or Schezwan Rice, I like to prepare Cauliflower Manchurian as its side dish. I get time to fry the Cauliflower but not to make the gravy. I serve them dry. I wanted something easy and fast to prepare that goes well with Fried Rice. My search ended when I saw this recipe in Tarla Dalal’s Recipe. This is easy to prepare; yet tasty and different.

Ingredients:

Mixed Vegetables 1 cup (Baby Corn, Carrots, Beans, Cauliflower)

Capsicum ¼ cup

Soya Sauce 1 tbsp

Chilli Sauce 1 tbsp

Vinegar 1 tsp

Corn Flour 1 tbsp

Finely chopped Ginger and Garlic 1 tsp each

Dried Red Chillies 2

Pepper ½ tsp or to taste

Spring Onions Few

Salt

Oil

Preparation:

Chop Vegetables and Capsicum into medium pieces. Chop Spring Onions into fine pieces.

Method:

Cook Vegetables for one whistle in a Pressure Cooker.

Heat Oil in a Pan. When hot, add Spring Onions, chopped Ginger and Garlic. Saute till they turn slightly brown.

Add Capsicum and fry for a while. Now add the cooked Vegetables, all the Sauces & Vinegar, Pepper and Salt. Mix well.

Mix Cornflour in ½ cup of Water and stir well. Add this mixture to the gravy and stir well. Cook till done.

Serves: 2

Serve with Chinese Fried Rice or Schezwan Fried Rice.

Notes: I have used light Soya Sauce. Use thick one to get good color.

Linking this Recipe to Priya & Aipi’s Bookmarked Recipes Event, Anyone can cook and Iftar Moments of Taste of Pearl City.