VEGGIE DELIGHT

Ingredients:

Broccoli - 1 small

Babycorn - 5-6

Snowpeas - 1/2 cup

Capsicum - 1/2

Green beans - 7-8

Carrot - 1 small

Chings All-in-one sauce - 5 tbsp

Soy sauce -1 tbsp + 1 tsp

Chilli sauce - 1 tbsp

Ginger(finely shredded) - 1 tbsp

Salt - a pinch

White pepper - 1/4 tsp

Veg oil - 2 tbsp

Corn flour - 1/4 tsp

Water - 2 tbsp

Method:

Wash all the above vegetables. Chop the broccoli into florets

Chop the babycorn and green beans into 2" long pieces.

Trim the end of snowpeas. Chop the capsicum into big chunks.

Peel and chop the carrot into 1/4 inch thick rounds or a shape of your choice.

Boil 5 cups of water in a deep saucepan. Blanch all the chopped vegetables except capsicum separately for 60 - 90 secs.Drain and keep aside.

Heat oil in wide, non-stick pan on high flame. Add the shredded ginger and stir for a sec. The oil and pan should be hot that when vegetables are added, a sizzle should be heard.

Add capsicums and saute for 1-2 mins till soft yet crunchy.

Add remaining blanched vegetables, salt and white pepper. Saute for another min.

Add all-in-one sauce,soy sauce and chilli sauce. Toss the vegetables in the pan so that vegetables are evenly coated in the sauces.

Mix cornflour in 2 tbsp water and add to the vegetables. Cook for 1-2 min. Turn off the heat.

Serve hot with jasmine rice. Enjoy your meal in chinese style.