After an intense watch of the Chinese movie ‘Red Cliff’, lunch too was flavoured with Chinese sauces. These colourful veggies stir-fried in hot and dark sauces, taste awesome with fried rice or noodles. As I mentioned in my post ‘Hakka Noodles’ weakness for Chinese food runs in the family. So for the Chinese foodie just one motto – Make Chinese, Eat Chinese…Oh! but I don’t Speak Chinese so guess I’d better work on that…
Mixed Vegetables Stir-Fried in Dark Sauce
- Capsicums (red, green & yellow) – 1 each – sliced lengthwise
- Onions 2 medium size – sliced lengthwise
- Potato -1 large- dice into even pieces
- Beans – a few (cut on a slant into similar sized pieces)
- Soya sauce – 1 tsp
- Red chilli sauce – 1 tsp
- White vinegar – 1 tsp
- Vegetable stock powder or cubes – ½ cube or ½ tsp
- Salt to taste
- Heat oil in pan and sauté onions till brown. Put in potatoes and beans, fry for 5-6 minutes on medium heat. Here at this step you can add salt but take care if using vegetable stock powder or cubes, as they already contain salt in them.
- Tip in the soya sauce, red chilli sauce, vinegar, stock powder/cubes and the capsicum pieces. Stir fry well for 2-3 minutes till the vegetables are well coated in the sauce.
- Serve hot with fried rice, noodles or steamed white rice.
Preparation Time: 30 minutes