I love Indian Chinese fusion cooking and I hardly know anyone who doesn’t relish Indo-Chinese food. Today’s lunch was Vegetable Noodles and to compliment it was Vegetables in Spicy Garlic Sauce where vegetables are tossed in a spicy garlic flavored tomato sauce. A satisfying complete meal loaded with vegetables and starch. 1 Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high. 2 Add the rest of the vegetables and toss them on high heat for 4 mts. 3 Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well. 4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce. Prep & Cooking Time: 30 mts Serves 4 persons Cuisine: Indo-Chinese . 1/4 cup spring onions, finely chopped 1 onion sliced 2 cups julienned vegetables (carrots, beans, cabbage and capsicum) 1 tsp soya sauce 1 tsp green chilli paste (optional) 1/2 tbsp vinegar pepper pwd as required salt as required 1 1/2 tbsps sesame oil or peanut oil 1 Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute. 2 Add the chopped spring onion whites and green chillis stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them. 3 Reduce to medium heat and add the red chilli paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts. 4 Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns. 5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly. 6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice. Prep & Cooking Time: 35-40 mts Serves 4 persons Cuisine: Indo-Chinese . 1 tsp finely minced ginger 1/4 cup spring onions, finely chopped 1 finely chopped green chilli 2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces 1 tsp red chilli paste 1 tsp light soya sauce (optional) 1/2 tbsp vinegar 1 1/2 tsps brown sugar 2 tbsps tomato ketchup 1 1/2 tbsp cornflour 1 1/2 cups water salt to taste 1 1/2 tbsps sesame oil or peanut oil My entry to AWED – Chinese food event hosted by Dhivya of Culinary Bazaar. You can also add mushrooms, tofu and green peas.
