How to make Sweet and Spicy Vegetable Stir Fry -

A medley of vegetables stir-fried with chillies and jaggery that has earned it this name.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Carrots (गाजर)

Cuisine : Thai

Course : Main Course Vegetarian

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Sweet and Spicy Vegetable Stir Fry

Sweet and Spicy Vegetable Stir Fry Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sweet and Spicy Vegetable Stir Fry Recipe

  • Broccoli florets 5-7

  • Carrots cut into roundels 2 medium

  • Babycorn diagonally sliced 5-7

  • 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 ½ medium

  • Sweet chilli sauce 1 tablespoon

  • Birds eye chillies 2-4

  • Shallots 6-8

  • Groundnut oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Ginger finely chopped 1 inch

  • Tomato ketchup 1 tablespoon

  • Lemon juice 1 tablespoon

  • Palm jaggery 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Cornflour/ corn starch 1 tablespoon

Method

Step 1

Halve shallots.

Step 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.

Step 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.

Step 4

Add red pepper, yellow pepper, squash and zucchini, tossand cook for 1-2 minutes.

Step 5

Add sweet-chilli sauce, tomato ketchup, lemon juice, jaggery, salt and crushed peppercorns and toss to mix.

Step 6

Mix cornstarch in some water to make a smooth slurry, add to pan and mix. Cook till the mixture thickens.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.