I am drooling at 10 in the morning as I share the recipe. What is it with me and Chinese food !! 😀 Well, at least now I know what is for dinner tonight.
Cooking Time – 10 minutes
Preparation Time – 10 minutes
Serves – 2 to 3
- Vegetables of your choice, diced (boiled baby corn, capsicum/ bell peppers, onion, mushrooms, broccoli) – 2 cups
- Garlic chopped – 5-6 cloves
- Ginger grated – 1 inch
- Green Chili diagonally chopped – 1
- Soy Sauce – 2 tbsp
- Tomato Sauce – 2 tbsp
- Red chili powder/ Paprika – 1/2 tsp
- Black Pepper as per taste
- Ajino Moto / Chinese Salt – 1/2 tsp (optional)
- Salt as per taste
- Oil for cooking
- Cornstarch – 1/2 tbsp (optional)
Step 1: Boil the baby corn till it is tender ( I microwave them for about 5 minutes on high power), cool and dice. Dice all other veggies you wish to use.
Step 2: Heat oil in a pan (I prefer using an iron pan for this recipe for a smoky flavor). Add ginger and garlic and saute till they are light golden. Next add the onions and saute till translucent followed by bell pepper and broccoli. Saute them for about 6-7 minutes or till tender (you can cover with a lid and keep stirring at intervals for the veggies to cook thoroughly). In the end add baby corn and mushroom and saute on high flame till they are a bit charred/brown.
Step 3: Add the sauces, pepper, paprika, Chinese salt and the regular salt. Mix well and then add a little water to get your desired consistency. Simmer for 2 minutes so that veggies absorb the aroma of the sauce.
Step 4: This step is optional. If you like your sauce a little thick or you want to increase the sauce of the recipe, you can add a cornstarch – water mixture in the end and cook for about 2-3 minutes and the sauce will thicken (1/2 tbsp cornstarch in 1/4 cup water).
Serve hot with fried rice (find recipe here) or noodles !
P.S. – Please share as much as you may like it !