Tuesday, July 23, 2013

Chinese Style Hot N Sweet Vegetables

Do you plan your weekday/weekend meals in advance?  If you do, I say COOL, if not then a big hi-five to you, for I seldom plan my meals. Often they are spontaneous decisions and an early morning affair. A spark hits the mind as soon as the tooth brush laden me opens the fridge to see the contents inside. It is no different on weekends either. In essence, the pantry and the fridge dictates the menu unless of course it is a party/get together I am hosting. So the last weekend a lazy me opened the refrigerator and was welcomed by an assorted array of rainbow coloured veggies, all in bits and pieces - a few stalks of spring onions here, a half used head of purple cabbage there besides a carrot or two and some beans waiting for action. 

Seeing bottles of sauces on display, I decided on a Chinese style chunky vegetables to go with noodles. And boy o boy they were a swell combo and finger-licking good! The dish also has a pinch of MSG which adds to the authencity of the dish ; it can be avoided if you are not too fond of it. 

I served the dish with noodles ---

What's in it :-

  • Spring Onions - 4 (greens and roots) 
  • Carrot -  1 (medium) - cubes
  • Baby Corn - 2 or 3 (medium) - diagonally cut
  • Tomato - 2 (medium) - cubed
  • Boiled Potatoes - 4 (medium) - cubed
  • Garlic - few big pods sliced
  • Ginger - equal to the garlic - shredded
  • Soy Sauce - 3-4 tbsp
  • Sweet Chilli Sauce - 3-4 tbsp
  • Black Pepper Sauce - 3-4 tbsp
  • Green Chilli Sauce - 3-4 tbsp
  • Tomato Sauce - 3 tbsp
  • Cornflour - 3 tbsp (mixed with little water)
  • Salt - To Taste
  • Sugar - 1 tsp
  • Black Pepper Powder - 1 tsp
  • Ajinomoto (MSG) - 1 tsp
Garnish with :-
  • Spring Onions & shredded Purple Cabbage

Here's How :-

In a wok add oil, tip in chopped garlic, half of the spring onions and the ginger and saute for a few minutes. Tip in sliced baby corn, carrots and saute for a few more minutes. Tip in the soy sauce, sweet chilli sauce, black pepper sauce and green chilli sauce and give it a swirl. Pour 1 cup of water, add tomato sauce and bring it to a boil. Add chopped tomatoes and 2 more cups of water. Mix in the salt, sugar, ajinomoto and the black pepper powder. Add cubed potatoes and cook for a few more minutes. Once the water boils add the cornflour mixed in water and the cut greens of the spring onion. 

Serve hot once the curry thickens.



  1. Wow what a combo of veggies.... Loved your clicks.... Makes more tempting

  2. I love the way this looks. Am surely going to try this out, Priya. I just made vegetable stir fry, Chinese-style, using dalia, and I think this would be a superb accompaniment to it. :)

    Thank you!

  3. This dish can't go wrong !! no way , as this has so many vegetables ..Looks superb

  4. I love this.. with noodles.. superb combo..

  5. Wow!!! It looks delicious... I'm a big time Chinese food lover, can't wait to try this out :)

  6. delicious hot and sour veg :) tempting me dear :)

  7. This dish looks lovely! very colorful!!

  8. Beautiful, colourful, simple and easy to cook dish and I so wanna have it now! :P

  9. Ooh, I like those colors in there. Looks delicious.