Chinese Style Mixed Vegetables Stir Fry
Serves: 3–4 people
Ingredients
- Mushrooms – ½ pack
- Carrot – 1 medium, cut into pieces
- Peas – 1 cup
- French beans – ¼ cup, cut lengthwise
- Potato – 1, cut into pieces and fried
- Capsicum – 1, cut into cubes
- Ginger – 1 piece, paste
- Garlic – 6 cloves, paste
- Onion – 2 large, sliced
- Cornflour – 1 tsp mixed in ½ cup water (slurry)
- Tomato sauce – ½ cup
- Soy sauce – ½ tsp
- Black pepper – ¼ tsp
- Vinegar – 1 tsp
- Ajinomoto – ¼ tsp (optional)
- Fresh coriander leaves – ½ cup, finely chopped
- Sugar – ½ tsp
Method
- Boil peas and French beans for 4–5 minutes. Drain and keep aside.
- Heat 2 tbsp oil or ghee and fry onions on high flame for 2 minutes. Remove and keep aside.
- In the same oil, fry capsicum on high flame for 1–2 minutes. Remove and keep aside.
- Add more oil if required and sauté ginger-garlic paste until lightly golden.
- Add mushrooms and cook for 4–5 minutes until soft.
- Add cornflour slurry, tomato sauce, soy sauce, vinegar, sugar, black pepper, and salt. Cook for 1 minute.
- Mix in all boiled vegetables and fried vegetables.
- Add fried onions and capsicum. Toss well.
- Cook for 1–2 minutes until everything is well coated and glossy.
- Garnish with fresh coriander leaves. Serve hot.
Serving Suggestions
- Serve hot with fried rice, hakka noodles, or chowmein.
- Can be served as a dry Indo-Chinese starter or side dish.
- Best enjoyed immediately for best texture and flavor.
Tips
- Cook on high flame for authentic Indo-Chinese restaurant-style taste.
- Do not overcook mushrooms to keep them juicy.
- Adjust sauces and spices as per your taste preference.
- Add cornflour slurry slowly to avoid lumps and ensure glossy gravy.