Stir Fried Vegetables in Peanut Chili Sauce

Stir Fried Vegetables in Peanut Chili Sauce 

Stir Fried Vegetables in Peanut Chili Sauce

Ingredients

• 1 green capsicum, cut into big pieces
• 2 onions (quartered)
• 2 carrot thinly sliced (diagonally)
• 1 bunch of spring onions,finely chopped
• 1 small cup of boiled green peas
• 1 cup cabbage cut into big pieces
• 1 tsp freshly minced ginger
• 2 tbsp peanut oil (I prefer peanut oil for the flavor it imparts to the food and it holds up to the hot-pan temp which is vital to Chinese cooking)
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed in 3-4 tbsp of water

For sauce:

• 7-8 tbsp of water
• 7-8 garlic flakes (fry in a tsp of oil till rawness disappears)
• 4-5 dry red chillis (deseed and soak in water for 10 minutes so that the pungency is reduced)..you can reduce the chillis if you want less spice
• 3 tbsp roasted peanuts
• 1 tbsp of grated jaggery (or brown sugar or panela)
• Grind all the above ingredients for the sauce to a paste.

Method

1. Heat a pan or wok to smoking hot and then add oil. 
2. Add minced ginger and stir fry for a few seconds and let the aroma permeate the kitchen. 
3. Now add carrots and stir fry for a minute and then add the cabbage, capsicum and onions. Now stir fry all the vegetables constantly till tender. Don’t over cook them. They should be crunchy and crisp and not mushy.
4.  Add the peanut chili sauce and soya sauce and stir fry till the vegetables are well coated. 
5. Add 2-3 tbsp of water and salt, if your find that the sauce is getting stuck to the vessel, don’t fret. Its natural and keep stir frying for a few minutes and then add the cornstarch with the water and let it combine with the vegetables till your get a glazed look to the vegetables. 
6. Garnish with spring onions and serve hot with any fried rice or noodles.