Honey Chilli Veggies is a fresh take on the boring vegetables in the refrigerator. This recipe is a sweet and spicy rendition of a vegetarian Chinese appetizer, which is extremely easy to make too!
You may have it as a single appetizer or as a light side dish on the menu.
Ofcourse, it is high on nutrition scale as well! So go ahead, and surprise your family with this new definition of a vegetarian recipe!
1 large carrot, finely sliced
100g mushrooms, quartered
10 baby corns, finely sliced
10 broccoli florets
1 onion, finely chopped
1 green capsicum, finely sliced
1 red capsicum, finely sliced
1 yellow capsicum, finely sliced
10 French beans, finely chopped
3 tbsp oil
1 tsp garlic paste
1/2 tsp salt
1/2 tsp black pepper powder
1/2 tsp red chilli powder
1/4 tsp ajinomoto
2 tbsp vinegar
1 tbsp black soya sauce
3 tbsp tomato sauce
2 tbsp green chilli sauce
2 tbsp cornflour mixed in 1/2 cup water
3-4 tsp honey
Step 1: Heat oil in a wok. Add the garlic paste and onions and sauté till golden brown.
Step 2: Add the mushrooms, carrots and French beans and stir for 5 minutes.
Step 3: Next add green, red and yellow capsicums. Mix well for 5 minutes.
Step 4: Meanwhile blanch the broccoli florets and baby corns. Add them to the wok as well. Stir for 2 minutes
Step 5: Add salt, black pepper powder, red chilli powder, ajinomoto. Mix well.
Step 6: Add the soya sauce, tomato sauce, green chilli sauce, and vinegar. Bring it all to a boil. Add the cornflour paste. Mix well.
Step 7: Spoon in the honey in the end. Give it one final stir. Check seasoning. Serve hot!