Vegetables in Manchurian Sauce

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A Chinese loved by everyone with vegetables in a tangy sauce and garnished with scallions.


Ingredients:
5 baby corn, chopped slanting 
Bell peppers cubed
Beans 7-8(chopped)
Mushrooms 5-6 (chopped)
1 tbsp ginger-garlic paste
1 tsp kashmiri chilli powder
salt to taste
½ cup vegetable stock , add as required
1 tsp cornflour slurry
2 tsp oil
½ onion, finely chopped
1 spring onion, chopped
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
1 tbsp chilli sauce
2 tsp soy sauce
2 tsp vinegar
salt to taste
½ cup tomato sauce
½ tsp blk pepper powder
Method: 
1. Heat the oil in a wok or frying pan on a high flame. 
2. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
3. Add the chopped vegetables and stir fry them. Don’t overcook otherwise they will loose the crunch.
4. Now add the stock, soy sauce, cornflour slurry, sugar and salt and simmer for a few minutes.
5. Check the thickness of the gravy and add more stock if required. It shouldn’t be very thick in consistency.
Serve: 
Garnish with chopped scallions and serve hot with fried rice or noodles.

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