Ok, This is the best name that I could come up with for this recipe which was a random experiment that became a huge hit with the boys at home. The first thing that Arun demanded once he returned from his holiday was to eat Chinese dishes. Though my SIL and MIL are so good in cooking traditional dishes they never ventured into cooking other cuisines. I just cannot expect them to because getting even the basic sauces at the native place is very difficult. So, Arun who happens to be a big fan of Indo-Chinese and loves to gorge on them at least once a week missed it very badly.

The kids wanted something very spicy and tangy as a side dish with rotis and this is what I came up with. This dish is super simple, quick and only the cutting of vegetables is a pain. The idea to use the cauliflower base as a holder is by Arjun who kept admiring the way in which I had removed the flower from its stalk. I did not have the heart to disappoint him and once I saw it thru the camera lens even I liked it very much.. Psst... hope he does not reads this else he will start bossing me around in the name of giving ideas while I click. . Now off to the recipe....

Hot, Sweet & Sour Vegetables

You’ll need:

Mixed Vegetables – 1 cup ( I used carrots, cauliflower, bell pepper)

Mushrooms – 3

– 3 Onion, big – 1

Green Chilli – 2

Garlic – 8

Tomato sauce – 1/4 cup

Red Chilli paste / Red chilli sauce – 3 tbsp * ( See Notes )

( See Notes ) Soy sauce – 2 tsp

Aji-no- moto / Chinese salt – 2 pinch (optional)

Sugar – 2 tsp

White vinegar – 1 tbsp

Corn flour – 1 1/2 tbsp

Water – 1 to 1 1/2 cups

Salt – to taste

Oil – 3 tbsp

Preparation:

Cut the cauliflower into bite sized florets. Dice the carrots, capsicum/bell pepper and onion. Slice the mushrooms thinly. Cut the green chilli into 2 or 3 pieces. Chop the garlic finely.

Method:

Steam the vegetables (carrots and cauliflower). I microwaved them at high for 2 mins.

Heat a pan with oil. Keep the flame at high and we are going to work swiftly. Add the garlic and sauté till you get a nice aroma. Add the green chilli and give it a stir. Now add the diced onion and sauté for a minute. Add the bell pepper, aji-no-moto and sauté for another min till they shrivel a bit. Now add the sliced mushrooms, red chilli paste and cook for another minute.

Next goes in the tomato sauce, soy sauce, sugar, vinegar, salt and cook for another min. Add the steamed vegetables and mix it well so that they are all coated with the sauces. Let it cook over medium flame for a minute or 2.

Meanwhile in a bowl take the corn flour and add water to it while mixing it making sure that there are no lumps. Pour this solution over the sizzling vegetables and increase the flame. Cook till it thickens a bit and you see a glossy sheen over the vegetables.

Garnish with spring onion greens, if you wish and serve hot with rotis. This will also go very well with pulaos and noodles.

Notes:

You can also use red chilli powder instead of using paste or red chilli sauce. I used homemade red chilli paste hence the good color. You may note that I have not added any food color at all.

I have added both green chilli and red chilli paste as I wanted it very hot. But adjust the spice level according to your taste buds.

The amount of water will depend on how much gravy you want. Decrease the quantity of water if you want it a bit thick.

I used dark soy sauce but you what ever you have at hand.

Avoid using Aji-no-moto if you are not comfortable with it. I used just a pinch of it.

Do not miss out on the Garlic, as it imparts a very good flavor.

This is off to Let’s Cook – Kids Special, Show me you HITS, Spotlight:Curries & Gravies

Labels: Indo-Chinese Cuisine, Mushroom Recipes, Side Dishes - Chappatis / Rotis, Vegetable: Mixed