Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil (or any other that you prefer)
  • 2 tablespoons chopped garlic
  • 1 cup onion (cut into i inch cubes)
  • 2 teaspoons finely chopped ginger
  • 1 cup diced mixd bell peppers
  • 1 cup broccoli (cut into small florets)
  • 1 cup cauliflower (cut into small florets)
  • 7 ounces button mushroom (200 g, cut into half)
  • 1/2 cup sliced carrots
  • 2 tablespoons soy sauce
  • 2 tablespoons red chili sauce
  • 1 tablespoon red chili paste
  • 1 tablespoon white vinegar
  • 1 teaspoon brown sugar
  • 2 tablespoons tomato ketchup
  • 1 teaspoon red pepper flakes
  • salt to taste
  • 3 tablespoons cornstarch
  • 1/2 cup chopped green onions

Instruction

  • Prepare the vegetables and gather the ingredients.
  • Heat sesame oil in a wok over high heat.
  • When the oil is hot and shimmery, add chopped garlic and fry till lightly browned (8-10 seconds).
  • Add cubed onions and finely chopped ginger and saute for 30-40 seconds.
  • Now add all the vegetables to the wok and saute for a minute.
  • Add water to the wok till it cover the vegetables (4-5 cups) and bring it to a boil.
  • Add soy sauce, red chili sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, and salt to taste and mix well.
  • Stir together cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens.
  • Garnish with chopped green onions. Serve hot with fried rice or noodles.