Chinese Vegetables in Hot Garlic Sauce: Chinese cooking is almost synonymous with hot garlic sauce. Here, the sauce joins hands with baby corn and other interesting vegetables to provide an enjoyable dining experience.
Preparation Time:
Cooking Time:
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Makes 4 servings
Ingredients
1 cup cauliflower florets , parboiled
1/2 cup sliced capsicum
1/2 cup sliced baby corn , parboiled
1/4 cup diagonally cut and blanched french beans
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup tomato puree
2 tsp cornflour mixed with 1 cup of water
a pinch of sugar (optional)
2 tbsp oil
salt to taste
Method To Make Chinese Vegetables in Hot Garlic Sauce
- Heat the oil in a wok of frying pan on a high flame. Add the ginger, garlic and green chillies and stir-fry over a high flame for a few seconds.
- Add the vegetables and sauté for a few minutes.
- Add the tomato purée, cornflour paste, sugar and salt and simmer for a few minutes.
- Chinese Vegetables in Hot Garlic Sauce is ready. Serve hot.
Nutrition Value
Nutrient values per serving
Energy | 107 cal |
Protein | 1.7 g |
Carbohydrates | 8.5 g |
Fiber | 1.9 g |
Fat | 7.7 g |
Cholesterol | 0 mg |
Vitamin A | 169.9 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.5 mg |
Vitamin C | 25.4 mg |
Folic Acid | 18.8 mcg |
Calcium | 22.4 mg |
Iron | 0.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 13.5 mg |
Potassium | 97.3 mg |
Zinc | 0.2 mg |