Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 1/2 tsp finely chopped green chillies

  3. 2 tsp finely chopped garlic (lehsun)

  4. 1 1/2 cups blanched broccoli florets

  5. 1 cup bean sprouts

  6. 1 cup sliced and blanched baby corn

  7. 2 tsp tomato ketchup

  8. 2 tsp vinegar

  9. 2 tsp soy sauce

  10. salt and freshly ground black pepper powder to taste

  11. a pinch sugar

  12. 2 tsp cornflour mixed with

  13. 1/2 cup of vegetable stock

Instructions Jump to Ingredients ↑

  1. Heat the oil in a non-stick kadhai, add the green chillies and garlic and sauté on a high flame till the onions turn translucent, while stirring continuously.

  2. Add the broccoli, bean sprouts, baby corn, salt, pepper and sugar, mix well and sauté on a medium flame for a minute, while stirring continuously.

  3. Add the cornflour paste and vegetable stock mixture, mix gently and cook on a high flame, while stirring continuously till the sauce thickens and coats the vegetables and bean sprouts evenly.

  4. Add the tomato ketchup, vinegar and soya sauce and cook for 1 to 2 minutes.

  5. Serve hot.


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