Serves: 3–4 people

Ingredients

  • Carrot – 1 medium, cut into small pieces
  • French beans – 6–10 pieces, cut into medium pieces
  • Spring onion (white + green parts) – 2–3 stalks, sliced
  • Onion – 1 medium, finely chopped
  • Capsicum – 1, cut into small slices
  • Cabbage – 1 big cup, washed and chopped
  • Oil – 4 tbsp
  • Ajinomoto – ¼ tsp (optional)
  • Tomato sauce – 1 cup
  • Vinegar – 2 tbsp
  • Sugar – 4 tbsp
  • Black pepper – ½ tsp
  • Salt – to taste
  • Water – 1½ cups
  • Corn flour – 3 tbsp (mixed with cold water to make a slurry)
  • Spring onion greens – 2 tbsp (for garnishing)
  • Coriander leaves – ½ cup, washed and chopped

Method

  • Wash all vegetables thoroughly.
  • Cut all vegetables into small, even-sized pieces for uniform cooking.
  • Heat oil in a pan and sauté the onion until it turns light golden.
  • Add carrot, French beans, cabbage, capsicum, and spring onion. Sauté for 2–3 minutes on medium heat.
  • Add tomato sauce, vinegar, sugar, salt, and black pepper. Mix well.
  • Pour water into the same pan and bring the mixture to a boil.
  • Add the corn flour slurry (corn flour mixed with cold water) slowly while stirring continuously to prevent lumps. Cook until the gravy becomes thick, smooth, and glossy.
  • Turn off the heat.

Serving Suggestions

  • Serve hot with steamed rice or fried rice.
  • It also pairs well with noodles as a complete Indo-Chinese meal.
  • Best served fresh for the best taste and texture.

Tips

  • Do not overcook the vegetables; they should remain slightly crunchy.
  • Always mix corn flour in cold water before adding to avoid lumps.
  • Adjust sugar and vinegar to balance the sweet and sour taste.
  • Use fresh vegetables for the best flavor and texture.

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