1 Heat oil in a large wok and once the oil is piping hot, add the onion and cook till soft. 2 Add carrots, beans and babycorn and cook for 3 mts. Add cucumber and capsicum and saute for 10 secs. 3 Add the prepared sauce mixture and bring to a boil. Combine well and cook for 2 mts on low flame till the sauce thickens slightly and vegetables turn crisp tender. 4 Turn off heat and garnish with spring onion greens or fried noodles. Prep & Cooking Time: 40 mts Serves 4 persons Cuisine: Indo-Chinese . 1 carrot, cut into thin rounds 8-10 french beans, cut into 1″ pieces 4-5 babycorns, cut diagonally into two 1 very small cucumber, slice and halve them 1 green capsicum, cut into 8 pieces Bring together the sauce ingredients: 2 dry red chillis, de-seed and tear into pieces 1/4 tsp red chilli pwd large pinch of clove pwd 8 crushed garlic flakes 1 1/2 tsps light soya sauce 2 tbsps vinegar 1 tbsp brown sugar 1 tbsp tomato ketchup 2 tbsps tomato puree 1 tbsp cornflour 1 1/4 cups water salt to taste pepper to season 2 cups vegetable stock or water 2 tbsps sesame oil or peanut oil 2 tbsps finely chopped spring onion greens
