Spicy Honey Vegetables Recipe
Ingredients
| 1 small carrot parboiled and cut into round slices | ||
| 1/2 cup cauliflower or broccoli cut into small, flat florets | ||
| 1 small onion cut into 4 pieces and separated | ||
| Mushrooms | 5 | |
| 4-6 baby corns | ||
| 1 capsicum cut into 1/2" cubes | ||
| 1 tbsp soya sauce | ||
| Chilli sauce | 2 Teaspoon | |
| Tomato sauce | 1 1/2 Tablespoon | |
| Honey | 2 Teaspoon | |
| Vinegar | 1/2 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| A pinch ajinomoto | ||
| 3 tbsp cornflour mixed with 14 cup water | ||
| Oil | 3 Tablespoon | |
| 3-4 dried, red chillies broken into small pieces | ||
| Garlic | 10 Gram, crushed | |
Directions
To parboil carrot, boil 4 cups water with 1 tsp salt.
Peel the carrot and drop the whole carrot in boiling water.
Let it boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices or flowers.
Cut capsicum into 1/2" pieces.
Break cauliflower or broccoli into small florets and cut each floret into two.
Trim mushrooms and baby corns, keeping them whole.
Cut onion into fours and separate the slices.
Dissolve cornflour in 1/4 cup water and keep aside.
Heat oil in a kadhai.
Reduce heat and add broken red chillies and garlic.
Stir and add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt & pepper.
Stir and add chilli sauce, tomato sauce, soya sauce, honey and vinegar.
Pour 2 cups of water and bring to a boil.
Lower heat and simmer for 1/2 minute.
Add the dissolved cornflour and cook till the vegetables get done and the sauce turns thick.
Spread the warm rice in a serving plate.
Pour the hot vegetables over the rice and serve immediately.
Peel the carrot and drop the whole carrot in boiling water.
Let it boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices or flowers.
Cut capsicum into 1/2" pieces.
Break cauliflower or broccoli into small florets and cut each floret into two.
Trim mushrooms and baby corns, keeping them whole.
Cut onion into fours and separate the slices.
Dissolve cornflour in 1/4 cup water and keep aside.
Heat oil in a kadhai.
Reduce heat and add broken red chillies and garlic.
Stir and add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt & pepper.
Stir and add chilli sauce, tomato sauce, soya sauce, honey and vinegar.
Pour 2 cups of water and bring to a boil.
Lower heat and simmer for 1/2 minute.
Add the dissolved cornflour and cook till the vegetables get done and the sauce turns thick.
Spread the warm rice in a serving plate.
Pour the hot vegetables over the rice and serve immediately.
Chef
