1 large carrot, 8 – 10 mushrooms – keep whole
4 – 5 baby corns – divide into two lengthwise
1 and half cups cauliflower or broccoli – cut into small, flat florets
1 onion – cut into 1/2″ cubes
4 tbsp oil
2-3 dry, red chilies – broken into bits & deseeded
15 flakes garlic – crushed
3/4 tsp salt and 1/4 tsp pepper, or to taste
A pinch ajinomoto (optional)
1 and half tbsp vinegar, 1 tsp soya sauce
2 and half tbsp tomato ketchup, 2-3 tsp red chilli sauce3-4 tsp honey, according to taste
3 tbsp cornflour dissolved in 1/2 cup water along with 1 soup cude
1. Dissolve cornflour in 1/2 cup water. Add soup cube & keep aside.
2. Put oil, broken red chillies, garlic, baby corns, mushrooms, carrots, carrots, cauliflower and onion in a microproof dish. Mix well. Microwave for 5minutes.
3. Add pepper, salt, ajinomoto, chilli sauce, soya sauce, honey, and vinegar. Mix and microwave for 1 minute.
4. Add capsicum and dissolved cornflour and mix. Microwave for 3 minutes or till the vegetables are crisp- tender and the sauce costs the veggies. Mix well before serving. Serve hot with rice or noodles