Mixed Vegetables Stir-Fried in Dark Sauce

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

Serves: 4

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