Ingredients

• 2 cups - Assorted vegetables, chopped into long broad fingers (Carrots, beans, cabbage, spring onions, yellow and green capsicum and baby corn)
• 1 tbsp/1 tsp - Spring onion greens (chopped)
• 1 tbsp - chilli-garlic paste
• 3 - dry red chillies
• 3 cloves - garlic
• 1/2 inch piece - ginger
• 1 tbsp - soy sauce
• 1 tbsp - corn flour
• 1.5 cups/1/4 cups - vegetable stock (Can use water also)
• 1 tbsp - oil
• Salt

How to Make Chinese Vegetable Stir-Fry

• Soak red chillies in 1 tbsp of water for 15 minutes and grind into a coarse paste with garlic and ginger.
• Heat oil in a big shallow pan and add ground paste.
• Once the aroma of garlic comes through, add onions and capsicum.
• Saute till onion turns transparent and add all other vegetables
• Saute on high heat for 2 minutes.
• In the meanwhile, add corn flour to 1/4 cup water and mix thoroughly.
• Add soy sauce and 1.5 cups stock (or water). Mix well and cook for 1 minute
• Add corn flour paste and mix well
• Keep stirring and cook for a minute (Don`t wait for the sauce to thicken. It will do so after you remove it from heat)
• Remove from heat and garnish with spring onion greens.
• Serve hot with fried rice or Hakka noodles
• Recipe courtesy: Nandini Sivakumar
• http://foodiliciousnan.wordpress.com/