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VEGETABLES IN HOT GARLIC SAUCE

Before we delve into the specifics of Vegetable in Hot Garlic Sauce, let's take a moment to explore the fascinating history of Indian Chinese cuisine. This culinary fusion emerged in India during the late 18th century when Chinese immigrants settled in Kolkata. These early settlers adapted their traditional Chinese recipes to suit Indian tastes and ingredients, resulting in a unique and flavorful blend of the two cuisines.
Over the years, Indian Chinese cuisine has grown in popularity, spreading across the country and inspiring countless dishes that marry the aromatic spices of India with the stir-frying techniques of China. The Vegetable in Hot Garlic Sauce is one such remarkable creation, offering a tantalizing medley of flavors and textures.
History of Indian Chinese Cuisine
Before we delve into the specifics of Vegetable in Hot Garlic Sauce, let's take a moment to explore the fascinating history of Indian Chinese cuisine. This culinary fusion emerged in India during the late 18th century when Chinese immigrants settled in Kolkata. These early settlers adapted their traditional Chinese recipes to suit Indian tastes and ingredients, resulting in a unique and flavorful blend of the two cuisines.
Over the years, Indian Chinese cuisine has grown in popularity, spreading across the country and inspiring countless dishes that marry the aromatic spices of India with the stir-frying techniques of China. The Vegetable in Hot Garlic Sauce is one such remarkable creation, offering a tantalizing medley of flavors and textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indo Chinese
Servings 4 Person

Ingredients
  

Ingredients

  • 2 tbsp Oil तेल
  • 6-8 cloves Garlic - chopped लहसुन
  • 1 tbsp finely sliced Green Chillies and julienned Ginger हरी मिर्च और अदरक
  • 2 tsp Schezwan Sauce शेज़वान सॉस
  • ½ medium Cauliflower - small florets फूलगोभी
  • 4-5 French Beans - chopped फ्रेंच बींस
  • 1 medium Carrot - chopped गाजर
  • 1 cup Mushrooms मशरूम
  • 1 cup par boiled babycorn बेबी कॉर्न
  • 1 cup diced paneer/tofu
  • 1 tsp Soya Sauce सोया सॉस
  • 2 tbsp Red Chilli Sauce रेड चिली सॉस
  • ¼ medium Red Bell Pepper - diced रेड बेल पेपर
  • ¼ medium Yellow Bell Pepper - diced यैलो बेल पेपर
  • ¼ medium Green Bell Pepper - diced ग्रीन बेल पेपर
  • Water पानी
  • Salt to taste नमक स्वादानुसार
  • ⅓ cup Corn-Starch Slurry कॉर्न स्टार्च का लिजाम
  • For Garnish
  • Fresh Spring Onion प्याज़ पत्ता

Instructions
 

  • Step1-In a wok heat oil and add garlic, saute it until light golden brown then add thinly sliced green chillies and ginger.
  • Step2-Now add the cauliflower, french beans, carrot, mushroom,babycorns,paneer and saute for a minute.
  • Step3-Then add schezwan sauce, soya sauce, red chilli sauce and it with the vegetables for a minute.Add water, salt and bring it to a boil and then add red bell pepper, yellow bell pepper, green bell pepper, and cook them all for 3-4 minutes.
  • Step4-Then add the corn-starch slurry and adjust the consistency.Switch off the flames and serve hot in a serving bowl and garnish with spring onion.

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