Stir-Fried Vegetables

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chillies, finely chopped
• 1 medium onion, sliced
• 1/2 cup mixed bell peppers (green, red, yellow), sliced
• 1/2 cup julienned carrot
• 1/2 cup sliced mushrooms
• 1/2 cup blanched broccoli florets
• Salt, to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar

For the Sauce:

• 1/4 cup water
• 2 tablespoons Aazol’s Spicy Red Chilli Chutney (adjust to taste)
• 1 tablespoon soy sauce

For the Slurry:

• 1 tablespoon cornflour
• 2 tablespoons water

Method:

1. Sauté the Aromatics:

Heat oil in a pan or wok over medium flame.

Add chopped garlic, ginger and green chillies. Sauté until fragrant.

2. Add Vegetables:

Add sliced onion, mixed bell peppers, carrot and mushrooms.

Stir-fry for 3-4 minutes on high flame.

Add blanched broccoli and toss well.

Add salt, black pepper and sugar. Mix well.

3. Prepare the Sauce:

In a small bowl, mix water, Aazol’s Spicy Red Chilli Chutney and soy sauce.

Pour this mixture into the stir-fried vegetables. Mix well.

4. Add Cornflour Slurry:

In a separate bowl, dissolve cornflour in water to make a slurry.

Add the slurry to the pan. Stir continuously to avoid lumps.

5. Boil and Finish:

Let the mixture come to a gentle boil and thicken.

Adjust seasoning if needed and turn off the heat.

6. Serve:

Serve hot as a side dish or pair with noodles or fried rice.