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
- 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.
