
Ingredients–
- 4-5 cloves garlic, minced
- 1” piece of ginger, finely chopped
- 3-4 spring onion whites, finely chopped
- 1 carrot, finely chopped
- 1/2 cup cabbage, finely shredded
- 3-4 beans, finely chopped
- 2-3 florets of broccoli, finely chopped
- 1/2 bell pepper, finely chopped
- 1 tbsp oil
- 1 tbsp dark soy sauce
- 1 stock cube
- 1 tbsp lemon juice
- 1 tbsp red chilli sauce
- 1 tbsp cornflour mixed with a little water
- 1/2 tsp sugar
- Salt and pepper to taste
- 750 ml water
- 1 sprig finely chopped coriander leaves for garnish
Method –
- Heat oil in a wok
- Add ginger, garlic, spring onion whites and saute till aromatic
- Add the carrot, cabbage, beans, broccoli and bell pepper and sauté for 2 minutes
- Now add the water and let it come to boil
- Add sugar, salt, pepper, stock cube and let it boil for 2-3 minutes
- Add the cornflour slurry and boil for 2 minutes
- Add soy sauce and red chilli sauce
- Squeeze lemon juice after switching off the flame and garnish with a few chopped coriander leaves