Stir Fried Vegetables | Sanjeev Kapoor Khazana

Mushrooms, pak choy, corn and coloured peppers add plenty of flavour and colours to this Chinese style stir fry.

STRI FRIED VEGETABLES

Ingredients

5-7 button mushrooms, halved
8-10 shimeji mushrooms
5-7 baby corn, diagonally sliced and blanched
4-5 dried chanterelle mushrooms, soaked
½ medium green capsicum, cut into triangles
½ medium yellow bell pepper, cut into triangles
½ medium red bell pepper, cut into triangles
6-8 broccoli florets, blanched
1 cup chopped bok choy
1 tablespoon oil
1 tablespoon chopped garlic
Salt to taste
Black pepper powder to taste
1 tablespoon soy sauce
2 spring onions with greens, diagonally sliced

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till golden. Add button mushrooms and shimeji mushrooms and toss to mix.
2. Add baby corn and chanterelle mushrooms and toss to mix. Add salt and pepper powder and mix well.
3. Add capsicum, bell peppers, broccoli and bok choy and toss to mix. Add soy sauce and mix well.
4. Add salt and pepper powder and mix again. Add spring onions and toss to mix on high heat for a minute.
5. Serve hot.

Preparation Time: 5-8 minutes
Cooking Time:5-8 minutes

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Cuisine - Fusion

Course - Main Course Vegetarian

Dish - Main Course Vegetarian