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Sweet and Spicy Vegetable Stir Fry
Main Ingredients | Broccoli, Carrots |
Cuisine | Thai |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
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
- Halve shallots.
- Heat oil in a non-stick pan. Add shallots and sauté for a minute. Add garlic and ginger, mix and sauté for 30 seconds.
- 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.
- Add red pepper, yellow pepper, squash and zucchini, tossand cook for 1-2 minutes.
- Add sweet-chilli sauce, tomato ketchup, lemon juice, jaggery, salt and crushed peppercorns and toss to mix.
- Mix cornstarch in some water to make a smooth slurry, add to pan and mix. Cook till the mixture thickens.
- Serve hot.
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