- small to medium carrot, chopped
- ▢ 7 to 9 french beans, sliced diagonally
- ▢ a small head of cauliflower or broccoli,chopped – approx 1.5 cup cauliflower florets
- ▢ 3 to 4 button mushrooms, chopped
- ▢ 1 medium onion, quartered and the layers separated
- ▢ 1 medium bell pepper (capsicum or shimla mirch)- red or green or yellow, chopped or cut into 1 inch squares
- ▢ ½ tablespoon finely chopped celery
- ▢ 1 tablespoon naturally fermented soy sauce
- ▢ 2 tablespoon tomato sauce
- ▢ 1 tablespoon apple cider or white vinegar
- ▢ 2 to 3 garlic cloves, finely chopped
- ▢ ½ inch ginger, finely chopped
- ▢ ½ to 1 tablespoon sugar or as required
- ▢ 1.5 to 2 tablespoon oil
- ▢ 2 cups water
- ▢ 2 tablespoon corn starch (corn flour) dissolved in ½ cup water
- ▢ salt as required
- Heat oil in a wok or kadai.
- Add the chopped ginger and garlic and stir fry on high flame for half a minute.
- Then add the onions and stir fry for 2-3 minutes on a high flame.
- Add the bell pepper and mushrooms and stir fry for 2-3 minutes.
- Then add the blanched veggies – cauliflower, french beans and carrots and stir fry for another 2-3 minutes.
- Add the celery and stir fry for a minute. In a small bowl, mix the soy sauce and tomato sauce.
- Add these two sauces to the veggies. Stir and season with pepper, sugar and salt.
- Stir and add 2 cups of water or veg stock.
- Let the sauce get heated through and come to a simmer.
- Dissolve the 2 tbsp corn starch with 1/2 cup water to a smooth paste
- Add the corn starch paste to the veggies and stir briskly so that no lumps are formed.
- Simmer till the corn starch gets cooked in the sauce and the sauce thickens.
- Lastly add the apple cider or vinegar.
- Stir through and serve sweet and sour vegetables hot with veg fried
