Vegetables in Manchurian Sauce

Vegetables in Manchurian Sauce

Prep Time: 20 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

Assorted Vegetables cut in 1” pcs and blanched (Cabbage, Carrots, Capsicum, Cauliflower, Broccoli, French Beans, Baby corn, etc)

1 onion diced into 1”

8-10 cloves of garlic finely chopped

2 green chillis deseeded and finely chopped

1 tbsp soya sauce

2 tsp tomato sauce

2 tsp green chilli sauce

2 tsp chilli vinegar

1 tbsp corn starch

Spring onion greens chopped for garnish

½ tsp pepper

¼ tsp ajinomotto (optional)

2 cups of water

Salt to taste

Method:

1. Heat oil in a wok or wide pan add chopped garlic and sauté for 30 seconds and then add onions and green chillis and stir for another 30 seconds.
2. Add all the blanched vegetables and stir for 1-2 mins.
3. Add soya sauce, vinegar, tomato sauce, chilli sauce, salt, pepper and ajinomotto and stir for a minute.
4. Add 1 cup of water and bring it to boil.
5. Dissolve corn starch in 1 cup of water and add to the boiling vegetables and let the sauce thicken.
6. Garnish with spring onion and serve with fried rice or soft noodles.

Co-zy Tips:

1. Blanching: Boil water in a pot and allow the water to boil then add the vegetables and cover for not more 1 min else the vegetables will lose the crunch.
2. You can add the vegetables without blanching as well.
3. Be careful while adding the salt; as soya sauce already has some salt in it.