Fruits and Vegetables, Thai

Stir Fried Vegetables

Ingredients:
Carrots – 200 gms, diced
Cabbage – 250 gms, chopped
Cauliflower – 250 gms, cut into small florets
Baby Corn – 250 gms
Mushrooms – 250 gms, cut into halves
Oil – 1/2 cup
Garlic – 9 to 10 flakes
Soy Sauce – 2 tsp
Salt as per taste
Pepper Powder as required
Sugar – a pinch

Method:
1. Blanch all the vegetables including the baby corn.
2. Keep aside.
3. Heat the oil in a kadai.
4. Add the garlic and saute.
5. Add the blanched vegetables and saute further over high heat.
6. Stir in the soy sauce, salt to taste, pepper to taste and sugar.
7. Mix well.
8. Remove from the heat.
9. Serve hot.