Saturday, 22 August 2015




Babycorn parboiled and cut in 2 inch pieces
4 – 5 nos
Broccoli florets parboiled (op)
5 – 6 florets
Carrots cut in 2 inch sticks parboiled
8 – 10 sticks
Onion cut in dices and petals separated
1 no
Capsicum cut in dices                    
¼ no
Mushrooms quartered (op)
3 nos
Spring onion
1 no
Dry red chillies
2 nos
Ginger garlic green chilli paste
1 tbsp
Red chilli sauce
1 tbsp
Tomato ketchup
4 tbsp
Soya sauce
2 tbsp
Pepper pdr
Roasted peanuts skin removed
¼ cup
2 tsp
1 tbsp
1 tbsp


1.       Chop the spring onion bulbs, shred the greens.

2.       Heat oil, add the red chillies and chop sp. onion.

3.       Saute till it is browned. Now add in the ginger garlic green chilli paste.

4.       Saute the paste too till its brown.

5.       Now add in the onions, and all the vegetables.

6.       Stir fry them on high heat for a few seconds.

7.       In a separate bowl mix together the chilli sauce, ketchup, soya sauce, salt, sugar, pepper. Add in 1 cup water and mix well.

8.       Pour this into the pan and bring it to a boil.

9.       Also add in the roasted peanuts, reserving a few for garnish.

10.   To cornflour add a few tbsp. of water and pour it into the pan.

11.   Mix and allow it to thicken. It will be become saucy.

12.   Pour it into a serving bowl. Sprinkle shredded sp. onion greens and the reserved peanuts on top.

13.   Serve along with any mildly flavoured Indo Chinese fried rice or noodles.

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