Sweet and Spicy Vegetable Stir Fry

Ingredients 

• 5-7 broccoli florets
• 2 medium carrots, cut into roundels
• 5-7 babycorn, diagonally sliced
• ½ medium red bell pepper, cut into triangles
• ½ medium yellow bell pepper, cut into triangles
• ½ medium yellow squash, cut into roundels
• ½ medium green zucchini, cut into roundels
• 1 tablespoon sweet chilli sauce
• 2-4 bird's eye chillies
• 6-8 shallots
• 1 tablespoon groundnut oil
• 1 tablespoon chopped garlic 
• 1 inch finely chopped ginger 
• 1 tablespoon tomato ketchup
• 1 tablespoon lemon juice
• 1 tablespoon palm jaggery
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon cornflour/ corn starch

Method

1. Halve shallots.
2. Heat oil in a non-stick pan. Add shallots and sauté for a minute. Add garlic and ginger, mix and sauté for 30 seconds.
3. Slit bird’s eye chillies, add to pan and sauté for 30 seconds. Add broccoli, carrots and baby-corn, toss and cook for 1-2 minutes.
4. Add red pepper, yellow pepper, squash and zucchini, tossand cook for 1-2 minutes.
5. Add sweet-chilli sauce, tomato ketchup, lemon juice, jaggery, salt and crushed peppercorns and toss to mix.
6. Mix cornstarch in some water to make a smooth slurry, add to pan and mix. Cook till the mixture thickens.
7. Serve hot.