KUNG PAO VEGETABLES
INGREDIENTS
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
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Roasted peanuts skin removed
|
¼ cup
|
Sugar
|
2 tsp
|
Cornflour
|
1 tbsp
|
Oil
|
1 tbsp
|
METHOD:
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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