Sweet & Sour Vegetables

Ingredients:

Onions - 1 (diced)
Ginger - 1 tsp. (grated)
Tomatoes - 2 (scoop out the seeds)
Carrots - 1 (medium)
Capsicum - 1
Baby corns - 3
Broccoli florets - from a small bunch
Green chilies - 2 (slit half)
Sesame seeds - 1 to 1 ½ tsp.
Chinese sweet and sour mix - 1/3 cup
Oil

Method:
Cut baby corn, carrot and capsicum into bite sizes.
Dry roast the sesame seeds lightly and keep aside.
Add water to the Chinese sweet and sour mix (without any lumps) and bring it to a boil. Remove from heat.
(Sorry, I forgot the measurement of water)
Heat oil and add carrot, broccoli florets and baby corn.
Fry in high heat for 3 minutes by stirring and tossing.
Reduce the heat, cook the veggies till tender by covering with a lid.
Remove from heat and keep the veggies on a plate.
Again heat oil and add onion, ginger.
Fry till the onions are translucent.
Add the capsicum, tomato, green chilies and fry for a minute.
Add the sweet and sour water.
Add the veggies and bring it a boil.
Finally add the sesame seeds and serve hot.

Note:
The sweet and sour mix has enough salt. If you want, you can add more salt to the dish.
Source: Magazine

Sent off to Priya's "Cooking with Seeds" event.

Posted in: Indo-chinese, Veg