Vegetables in Spicy Garlic Sauce Recipe

Ingredients:2 tbsps finely minced garlic
1 tsp finely minced ginger
1/4 cup spring onions, finely chopped
1 finely chopped green chilli

2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp red chilli paste
1 tsp light soya sauce (optional)
1/2 tbsp vinegar
1 1/2 tsps brown sugar
2 tbsps tomato ketchup
1 1/2 tbsp cornflour
1 1/2 cups water
salt to taste
1 1/2 tbsps sesame oil or peanut oil

Directions:

1 Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute.
2 Add the chopped spring onion whites and green chillis stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.
3 Reduce to medium heat and add the red chilli paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.
4 Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.
5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.
6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.

Note:

You can also add mushrooms, tofu and green peas.