Super easy and quick, this veggie is a great combination with fried rice or noodles or even plain steamed rice. Avoid the MSG, and you have crunchy half-cooked veggies in a super smooth hot soy gravy.
I did not have cottage cheese or paneer at hand, but if you do, do toss in a few pieces and the end result is simply divine!
The husband likes paneer with his noodles and fried rice, so sometimes, I skip all the vegetables and follow the recipe with only paneer as the main ingredient. Do I need to tell you, but… we never have any leftovers for this one.
We had a perfect blend of burnt garlic fried rice with this saucy spicy vegetable:
Try and use the freshest produce available. Like tender babycorns and broccoli. It of course, helps with the taste but takes lesser time to cook too.
- 1 big onion, chopped into big pieces
- 8-10 cloves of garlic, sliced and minced
- 2-3 whole red chilies
- 2 green chilies, minced
- 2 tbsp spring onion greens, chopped
- 2 cups of mixed vegetables, broccoli, mushrooms, babycorn, bell peppers, zucchini, chinese Bok choy/cabbage etc
- optional: 7-8 cubes of cottage cheese / paneer
- 1 tbsp cornflour
- 2 tsp soy sauce
- 2 tsp white vinegar
- 2 tsp chili garlic sauce
- 1/2 tsp sugar
- salt and pepper to taste
- 1 tsp sesame oil or any oil
As with any chinese dish, keep all your vegetables chopped and ready.
Heat oil in a light wok, saute the garlic, green chilies and onion, along with the red chilies. Once, the onions are slightly pink, add the other vegetables, with salt and sprinkle a little water. Saute on high, till the vegetables are half done. If your greens are fresh, the sauteing will be quicker and end result tastier.
Now, add the sauces, soy, vinegar and chili sauce, along with sugar. Mix well. In a separate bowl, take 2 cups of water, add cornflour, mix till it dissolves completely. Now add this cornflour mix to the sautéed veggies. Keep stirring, notice the blurry hazy gravy turning into a shiny glossy one. Sprinkle spring onion greens, give it a boil or two. If you like your veggies fully cooked, then boil for a slightly longer time, else, take off flame.
Serve hot with any chinese style rice/noodles.