Preparation time : 45 Mins
Cooking time: 30 mins
Serving : 2
Indigrents: I used following vegetables however one can use any vegetables.
Onion big - 1 ( could be spring onion - 2)
Garlic - 2 clove, minced
Broccoli - 1/4 cut into small pieces and cleaned
Capsicum green - 1/2 cut big pieces
Mashroom - 4 cut in pieces
Capsicum red - 1/2 cut big pieces
Capsicum yellow - 1/2 cut big pieces
Carrot - 2 cut in round pieces
Capsicum green - 1/2 cut big pieces
Mashroom - 4 cut in pieces
Capsicum red - 1/2 cut big pieces
Capsicum yellow - 1/2 cut big pieces
Carrot - 2 cut in round pieces
Chinese Cabbage - 1/4 cut into leafs.
Spinach - 5-6 leafs.
Beans - 2-3
Corn starch - 2 spoon
Ajinomoto - pinch
Vegetable stock - 2 cups
Peanut oil - 1 tbs (or any other oil of your choice)
Soy sauce - 2 tbs
Red chili paste - 1 tbs
Sesame oil - 1 tbs
Preparation method:
Half cook vegetables:
1. Boil 1 ltr water in a big pan.
2. Put Broccoli, green beans and carrot for 8 mins and take out.
3. Put all hard vegetable like capsicums for 3 mins and take out.
4. Keep all aside.
Prepare sauce:
1. In vegetable stock add soy sauce and Sesame oil.
2. In another cup prepare corn starch sauce. With 8 spoons of water add two spoon of corn starch.
3. Keep both sauces ready.
Main preparation:
1. In a big fry pan add two spoons of oil and heat it on full flame.
2. Once oil is heated add garlic. Make it light brown.
3. Add onion to it and mix it.
4. Add mushroom and cook for 1 min.
5. Add all half cooked vegetable to it.
6. Cook for 2 mins and keep stirring at high temperature.
7. Add greens. Spinach and Chinese cabbage. Cook for another min.
8. Add red chili paste, or white pepper.
9. Add soy sauce veg stock.
10. Add ajinomoto.
11. Cook for another 2-3 min
12. Now to make it thick add corn starch sauce.
Make sure vegetables should not be fully cooked, you should feel the crispiness of vegetable. That makes the best vegetable stir fry.
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