Ingredients
Carrot-1
Beans-4
Big onion-1
Capsicum -3 (3 colours)
Mushroom-5
Baby corn -5
Spring onion-2tbsp
Ginger – Garlic -2tbsp(finely chopped)
Sea same oil-2tbsp
Red dry chilly-4 (chopped)
Cashew nuts or peanuts -15(roasted)
Corn flour -1tsp
For Sauce
Vegetable stock-2cup
Soya sauce -3tbsp
Oyster sauce(veg) -2 tbsp
Chilly sauce -1tbsp
Chilly-1 (chopped )
Vinegar -1tbsp
Sugar-1/2tsp
Salt-1/4tsp
Pepper powder-1/4tsp
Ajinomoto-a pinch (opt)
Method
For the sauce
In a bowl add vegetable stock (if u don’t have fresh veg stock u can add veg stock cubes into 2 cups of hot water and dissolve ),soya sauce ,pepper powder ,oyster sauce ,chilly sauce ,chopped chilly ,sugar ,salt and ajinomoto and vinegar .Stir well ..
Cut all the vegetable evenly so that they get cooked in same time ..Heat sea same oil a pan and add chopped dry red chilly ..Saute them well ,then add chopped ginger and garlic and saute for few minutes .Now add all the vegetables and saute for 5 minutes in low flame .Then add the sauce to the vegetables and cook for 10 minutes in low flame(close the pan and cook).Then add the roasted nuts and spring onion .Check salt .Finally add the corn flour mix (mix corn flour to 1/4cup of water) to thicken the gravy .Cook for another 2 minutes .So the delicious vegetable kung pao is ready to serve …..
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Love
🙂
Veena
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